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Smoked Turkey Legs

Traeger Kitchen


Smoked Turkey Legs

Prep Time

30 Minutes

Cook Time

5 Hours

Effort
Level of Effort Icon

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Hickory

Unleash your inner Viking with our Smoked Turkey Legs. These drumsticks aren't a wimpy, wing night special, they're big on flavor with a crusted outside and juicy turkey inside. Get Medieval on your week with this slow smoked, wood-fired entre.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      In a large stockpot, combine one gallon of warm water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves and liquid smoke.
    • 2

      Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature. Add 1/2 gallon cold water and 4 cups ice; chill in the refrigerator.
    • 3

      Add the turkey legs, making sure they're completely submerged in the brine. After 24 hours, drain the turkey legs and discard the brine.
    • 4

      Rinse the brine off the legs with cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.
    • 5

      When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill250˚
    • 6

      Lay the turkey legs directly on the grill grate.
    • 7

      Smoke for 4-5 hours, or until the internal temperature reaches 165℉ on an instant-read meat thermometer. Make sure the probe doesn't touch bone or you'll get a false reading.
      Grill Icon
      Grill250˚
      Probe Icon
      Probe165˚
    • 8

      The turkey legs should be deeply browned. Don't be alarmed if the meat under the skin is pinkish: that's a chemical reaction to the cure and the smoke.
    • 9

      Serve immediately. Enjoy!

    Cooking Notes

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