Smoked Turkey Legs Recipes

SMOKED TURKEY LEGS RECIPE | TRAEGER GRILLS

Steps:

• In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. Bring to a boil over high heat, stirring to dissolve the salt . Let cool to room temperature. Add the cold water and ice, then chill the brine in the refrigerator.
• Add the turkey legs to the brine, making sure they're completely submerged. Refrigerate for 24 hours, then remove the turkey legs and discard the brine. Rinse the legs under cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.
• When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Lay the turkey legs directly on the grill grates. Close the lid and smoke until the internal temperature reaches 165℉ and the turkey legs are deeply browned, 4-5 hours. Don't be alarmed if the meat under the skin is pinkish; that's a chemical reaction from the cure and the smoke.
• Serve immediately. Enjoy!

SMOKED TURKEY LEGS

Steps:

• Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
• Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
• Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
• Re-warm the mop mixture over low heat.
• Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.
• Mix ingredients together in a small bowl.
• Combine the mop ingredients in a small saucepan and warm the mixture over low heat.

SMOKED TURKEY LEGS

Steps:

• Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
• Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
• While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
• Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
• Defat the jus, remove the skins and serve the legs alongside the smoky jus.

ROASTED SMOKY TURKEY LEGS

Steps:

• Mix the salt, brown sugar, liquid smoke and water together until all is dissolved and pour the briny mixture over the turkey legs.
• Store in a covered container in the refrigerator for 24-hours to 72-hours.
• Rinse the brine off the turkey, pat dry with paper towels and roast at 350°F for about 45 minutes.
• By this time, the turkey will almost be done, but the skin will still have a pale color, so I crank the oven up to 500°F and roast the legs/wings until they are a rich mahogany color, then I flip them over and roast the other side until it is also deep brown.

HICKORY SMOKED TURKEY LEGS

Steps:

• To make the sauce: In a saucepan, stir all the sauce ingredients together using a whisk.
• Bring mixture to a boil; lower heat to medium-low and simmer for 20 minutes or so, until the apples are cooked and the sauce is thickened.
• Throw out the cinnamon stick; let sauce cool for 5 minutes.
• Puree sauce in a blender or food processor.
• Equally divide sauce into 2 bowls; set aside.
• To make rub: In a bowl or heavy duty plastic zip-top bag add all the rub ingredients; stir or shake to combine.
• Rinse the turkey legs under cold water and pat dry.
• Coat turkey legs with rub mixture; let stand for 20 minutes at room temperature before grilling.
• Spray or lightly brush turkey legs with vegetable oil.
• Follow your grill manufacturer's instructions for using wood chunks.
• Grill turkey legs over indirect medium heat for approximately 1 hour or until meat thermometer reads 180° when inserted into the thickest part of the meat (baste occasionally with sauce from 1 reserved bowl).
• Take legs off grill and served with sauce from the 2nd reserved bowl.