Smoked Turkey Legs

Tear into our Smoked Turkey Legs and unleash your inner viking. These drumsticks aren’t a wimpy, wing night special, they’re big on flavor with a crusted outside and juicy turkey inside. Get Medieval on your week with this slow smoked, wood-fired entrée.

SMOKED TURKEY LEGS

DIFFICULTY: 1/5
PREP TIME: 5 minutes
COOK TIME: 30 minutes
RECOMMENDED PELLETS: Hickory, Apple
SERVES: 4-6

INGREDIENTS

1 gallon warm water + 1/2 gallon cold Water
4 cups Ice
1 cup (1 6.5 oz. container) Traeger BBQ Rub
1/2 cup curing Salt (such as Morton’s Tenderquick®)
1/2 cup Brown Sugar
1 Tbsp. Allspice Berries, crushed (optional)
1 Tbsp whole Black Peppercorns
2 Bay Leaves
2 tsp. Liquid Smoke
2-4 Turkey Legs

METHOD

• In a large stockpot, combine one gallon of warm water, water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves, and liquid smoke.
• Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature.
• Add cold water and ice; chill in the refrigerator. Add the turkey legs, making sure they’re completely submerged in the brine.
• After 24 hours, drain the turkey legs and discard the brine. Rinse the brine off the legs with cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.
• When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 250°F and preheat, lid closed, for 10 to 15 minutes.
• Lay the turkey legs directly on the grill grate. Smoke for 4-5 hours, or until the internal temperature reaches 165°F on an instant-read meat thermometer. (Make sure the probe doesn’t touch bone or you’ll get a false reading.)
• The turkey legs should be deeply browned. Don’t be alarmed if the meat under the skin is pinkish: That’s a chemical reaction to the cure and the smoke. Serve immediately.