You’ve done the whole roasted turkey for a big family Thanksgiving. Maybe you’ve roasted a turkey breast for Friendsgiving. But have you ever had smoked turkey legs for Thanksgiving? If you haven’t, let me assure you: they will make turkey the star in a way turkey usually isn’t (hard to compete with all those sides). You’re going to want to save this recipe for smoked turkey legs. They are so flavorful…just dynamite.
I got the idea after we went to the North Carolina State Fair in October. One of the things you’ll see people walking around with is a smoked turkey leg. Big, dinosaur-like meat “on a stick.” I have to get one every time because it’s just so good.
The process for my smoked turkey legs takes two days to really infuse them with flavor. The good news is, it’s only about 20 minutes total of active attention I have to give, and if you’re looking for a way to simplify Thanksgiving, this might be the ticket.
The most important part is the brine, which is your big chance to get flavor in, and also (un)cure the meat so the texture is right. I say “uncure” because I’m not a big fan of sodium nitrate, so I use a curing powder made from celery and cherries. It’s a bit more natural, but still gives the turkey that ham-like texture you’re looking for. Just make sure you have a good brining bucket with a lid.
The type of smoker you use is up to you, but my preference is pellet, all day. Some people think that’s “cheating.” Ok. And? Is someone grading me on this? The pellet smoker is easier, the flavor is incredible, and it’s more consistent. If I can put in 10% of the effort and get 90% of the result, that’s a fair trade for me, so if you’re just getting into smoking that would be my suggestion. And I’ve had both a Pit Boss and a Treager – both great, but my genuine preference is the Pit Boss. From my experience it had better smoke flavor, but it could also keep a high temperature longer for classic grilling. They also cost much less.
Platter (similar) | Tablecloth
As for wood varieties, hickory is most common I’d say, but my favorite blend is a 50/50 mix of apple and cherry. If I only have one, I go with apple. Smoke at 250º for about 3 hours, until tender and you reach an internal temperature of 177-180º. But if you go straight from smoker to table, you’re going to have some pretty gummy skin, so get it on high heat on the grill very last and crisp it up a bit before plating and serving.
I hope you give this one a try! If so be sure to come back and let me know how it went. Happy Thanksgiving!
If you’re looking to add to the menu, I’ve put together The Thanksgiving Dinner Guide with all the sides and time tables.
How to Make Smoked Turkey Legs
Ingredients:
- 16 turkey legs
For the Brine
- 1 gallon water
- 8-10 bay leaves
- 1 cup brown sugar
- 1 tbsp juniper berries
- 3 celery stalks cut into 2-3in lengths
- 1/2 cup Hey Old Sport Overachiever seasoning
- 1 onion peeled, quartered
- 3 cinnamon sticks
Directions:
Brine the legs
- Combine all of the brine ingredients in a large pot. Stir to combine and bring to a boil for 5 minutes. Pour into a brining bucket (one that has a lid) along with 3 quarts of ice to cool. Add the legs, cover the bucket and refrigerate for 24-48 hours.
Smoke the legs
- Preheat your pellet smoker to 250 (I use a 50/50 mix of apple and cherry wood pellets). Place a layer of tin foil in the bottom to diffuse the direct heat if using a pellet grill. Arrange the legs on the upper rack evenly spaced so smoke can circulate all around them. Smoke the legs for 2.5-3 hours, until they reach an internal temperature of 177-180.
Finish the legs
- Preheat your grill on high. sear the turkey on all sides for a couple minutes to crisp up the skin. Arrange on a platter and serve warm.
Leave A Reply
Your email address will not be published. Required fields are marked *