Smoked Turkey Legs

Tender, juicy, and mouthwatering for an easy fix when you don't want to smoke a whole turkey. Bite into smoky goodness that works for weekends, special occasions, and small family Thanksgiving dinners.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 591kcal

Author Imma

Equipment

smoker

Ingredients

4 pounds (2kg) turkey legs (about 4 drumsticks)
1-2 teaspoons (5-12g) salt (see notes)
1-2 teaspoons (2-5g) black pepper
4-6 tablespoons (30-45g) poultry seasoning (Italian, Creole, jerk, or your favorite seasoning also works well.)

Instructions

Lightly season the meat, rubbing it all over with salt and pepper. Then, rub it with your choice of seasoning all over.
Preheat the smoker to 250-275℉ (120-135℃). The higher the temperature, the faster the turkey will cook.
Place the turkey in the smoker and brush every 1-2 hours with oil or your favorite marinade. Rotate turkey legs halfway through for even browning.
Smoke until the internal temperature of the thickest part of the leg reaches 165-175℉ (73-80℃). The turkey will continue cooking for a few more minutes after taking it out of the smoker.
Remove the turkey from the smoker and let it rest, covered with foil, for 10 minutes before serving.

Notes

The amount of salt and seasoning depends on the size of the turkey and personal preferences. Salt: ¼-½ teaspoon per pound, salt-free seasoning blend: 1½-2 tablespoons per pound. If using a seasoning blend with salt, reduce the extra salt by half.
Check doneness with a thermometer, not touch. The internal temperature should reach at least 165℉ (73℃), but many like 175℉ (80℃) better.
For a crispier turkey, let it air dry in the fridge for up to 24 hours.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition