Sweet and Smoky Smoked Turkey Legs Recipe

5 from 1 vote

Enjoy tender, juicy turkey legs with a perfect sweet and smoky flavor. Start with a homemade rub featuring brown sugar and smoked paprika, and optionally brine the legs for extra juiciness. Smoke them low and slow on either an offset smoker or a kettle grill using Post Oak wood until they reach the perfect internal temperature. Let them rest, then serve and enjoy the ultimate BBQ treat!

Course: BBQ

Cuisine: Southern

Keyword: bbq food, bbq recipe, sweet and smoky smoked turkey legs recipe

Servings:

Equipment

Kettle Grill Two-Zone Grilling: Set up your kettle grill with coals on one side for direct heat and the other side empty for indirect heat. This setup allows for low-and-slow cooking.
Off-set Smoker Firebox Setup: Use a mix of charcoal and Post Oak wood splits to establish a steady, clean-burning fire. Aim for a consistent temperature around 250°F.

Ingredients

4 Turkey Legs (Drumsticks)
2 tbsp olive oil or mustard (for binding rub)

Sweet & Smoky Rub:

1/4 cup brown sugar
2 tbsp smoked paprika
1 tbsp kosher salt
1 tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper for heat optional

For Brine

1/4 cup kosher salt
1/4 cup Brown sugar
2 qts water plus any herbs or spices you like

Instructions

Optional Brine: If you’re brining, dissolve the salt and brown sugar in water and submerge the turkey legs in the brine. Refrigerate for 8-12 hours. After brining, rinse the legs and pat them completely dry.
Apply the Rub: If skipping the brine, just pat the turkey legs dry. Rub them lightly with olive oil or mustard to help the seasoning stick. Mix all the rub ingredients together and coat the turkey legs thoroughly with the sweet and smoky rub. Let them sit while you prep your smoker or grill.
Prepare the Smoker/Grill:
Offset Smoker: Preheat to 250°F and add Post Oak wood chunks for a mild smoke.
Kettle Grill: Set up a two-zone fire with coals on one side. Add a chunk of Post Oak on the hot coals and let the grill reach about 275°F.
Smoke the Turkey Legs: Place the turkey legs on the smoker (or on the cool side of the kettle grill) away from direct heat. Smoke until they reach an internal temperature of 170-175°F (about 3-4 hours on an offset, 2-3 hours on a kettle grill at 275°F).
Optional Glaze: For a sweet finish, brush the turkey legs with a mixture of melted butter and honey during the last 30 minutes of cooking.
Rest and Serve: Once done, remove the turkey legs and let them rest for 10-15 minutes. Serve with your favorite sides and enjoy!

Notes

Two-Zone Grilling: Set up your kettle grill with coals on one side for direct heat and the other side empty for indirect heat. This setup allows for low-and-slow cooking.
Wood Chips or Chunks: Add a few pieces of Post Oak wood to the coals to get that sweet and smoky flavor. You can also add cherry wood for a touch of sweetness.
Temperature Control: Keep the grill temperature around 275°F. Adjust the vents to maintain a steady heat and avoid too much smoke.
Resting Time: After smoking, let the turkey legs rest for about 10-15 minutes before serving to lock in the juices.
Crisping the Skin: If you want extra crispy skin, move the turkey legs over direct heat for the last few minutes of cooking.
Firebox Setup: Use a mix of charcoal and Post Oak wood splits to establish a steady, clean-burning fire. Aim for a consistent temperature around 250°F.
Smoke Management: Add wood splits gradually to maintain a thin, blue smoke. Avoid thick, white smoke, as it can cause bitterness.
Temperature Control: Adjust the intake and exhaust dampers to keep the smoker steady. The offset design allows for more control over heat and smoke.
Indirect Heat: Place the turkey legs in the cooking chamber away from the firebox to ensure even cooking. This indirect heat method helps the meat cook slowly and evenly.
Monitoring: Use a reliable meat thermometer to check the internal temperature of the turkey legs. Aim for about 170-175°F for perfectly tender meat.
Resting: Let the turkey legs rest for about 10-15 minutes after smoking to allow the juices to redistribute.

Nutrition