How to Make Smoked Turkey Legs
Whether you've had them at Disney or your State Fair, there's something about a turkey leg that just hits. This is how I make mine, and they're now a Thanksgiving staple.
Servings 16
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
Instructions
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.