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5
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Smoked Turkey Legs
Smoke Turkey Legs are tender, juicy, and deliciously flavored with a rub.
Course
Main Course
Cuisine
American
Keyword
Smoked Turkey Legs
Prep Time
15
minutes
minutes
Cook Time
2
hours
hours
Brining
8
hours
hours
Total Time
10
hours
hours
15
minutes
minutes
Servings
16
Calories
247
kcal
Author
Stephanie Manley
Ingredients
▢
4 to 6
turkey legs
Turkey Brine
▢
1
gallon
water
▢
½
cup
granulated white sugar
▢
¼
cup
table salt
▢
2
teaspoons
black peppercorns
▢
½
cup
seasoned salt
▢
4
bay leaves
Turkey Rub Seasoning Blend
▢
1/2
tablespoons
paprika
▢
1/2
tablespoons
smoked paprika
▢
1
tablespoon
ground black pepper
▢
1/2
teaspoons
salt
▢
1/2
teaspoon
brown sugar
▢
1/2
teaspoon
garlic powder
▢
1/2
teaspoon
onion powder
▢
1/8
teaspoon
cayenne pepper
Instructions
Brine
Use a large container. It needs to be large enough for the turkey legs and a gallon of liquid and will fit in your refrigerator.
Pour water into the container, then add sugar, salt, peppercorns, seasoned salt, and bay leaves. Stir to combine.
When the salt and sugar have dissolved, add the turkey legs.
Cover the container and place it in the refrigerator.
Brine for at least 4 hours, preferably overnight.
Rub Seasoning Blend
Mix all the rub ingredients together in a bowl.
Turkey Legs
Heat smoker to 250°F.
Remove turkey legs from the brine and pat them dry.
Use your hands to coat the legs with the rub seasoning blend.
Smoke the turkey legs for 1½ to 3 hours or until the internal temperature registers 165°F. Time will vary based on the size of the turkey legs.
Nutrition
Calories:
247
kcal
|
Carbohydrates:
1
g
|
Protein:
33
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
120
mg
|
Sodium:
210
mg
|
Potassium:
479
mg
|
Fiber:
0.3
g
|
Sugar:
0.2
g
|
Vitamin A:
229
IU
|
Vitamin C:
0.03
mg
|
Calcium:
39
mg
|
Iron:
3
mg
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