This Thanksgiving, I’m sharing my favorite go-to turkey recipe, Smoked Turkey Legs. Rather than cooking an entire bird in my backyard, I make this simple recipe for enormous turkey legs in my smoker.
Overnight in a sweet and salty brine keeps the enormous turkey legs succulent and flavorful while cooking. The best part is that no one will ever complain that the smoked turkey meat is too dry!.
There are many similarities between this recipe and the Disney turkey leg recipe for smoked turkey legs, but this recipe ups the flavor ante with a hot honey glaze and a spicy seasoning rub.
Get ready to embark on a culinary adventure that will transport you straight to the heart of a theme park, all from the comfort of your own backyard! Today, we’re diving deep into the world of smoked turkey legs, exploring two fantastic recipes that will tantalize your taste buds and leave you craving more.
1. Smoked Turkey Legs: A Disney Copycat Recipe
This recipe, courtesy of Hey Grill Hey, is a faithful recreation of the iconic Disney smoked turkey legs those colossal, juicy wonders that beckon you from every corner of the park. Get ready to impress your friends and family with this authentic taste of magic!
Ingredients:
- 4 turkey legs (hen legs recommended, approximately 3/4 – 1 pound each)
- Wet Cure:
- 4 cups cool water
- 2 bay leaves
- ¼ cup dark brown sugar
- 1 Tablespoon kosher salt
- 1 Tablespoon whole black peppercorns
- 1 teaspoon Prague powder #1 (curing salt)
Instructions:
- Make the Curing Liquid: Dissolve the salt, brown sugar, and curing salt (Prague powder) in cool water. Stir in the black peppercorns and the bay leaves.
- Cure: Place the turkey legs in a gallon zip-top bag, and pour the curing liquid over the legs. Put the bag on a plate and cure for 24 hours in the refrigerator.
- Preheat: Turn on the smoker and allow it to preheat to 225 degrees F using your favorite wood.
- Prep: Remove the turkey legs from the refrigerator and take the legs out of the brine. Give them a quick rinse under cool water and pat them dry.
- Smoke: Place the turkey legs directly on the smoker. Close the lid and smoke them for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F.
- Enjoy: Remove the turkey legs from the smoker, allow them to cool slightly, and dig in!
Tips:
- For a more intense smoky flavor, consider using a combination of hickory and applewood chips.
- If you’re feeling adventurous, try brushing the turkey legs with your favorite BBQ sauce during the last 30 minutes of smoking.
- Don’t forget to serve your smoked turkey legs with all the classic fixings: mashed potatoes, green beans, stuffing, and cranberry sauce.
2. Smoked Turkey Legs: An Over the Fire Cooking Recipe
This recipe from Over the Fire Cooking takes a slightly different approach, focusing on a brine and glaze that will create a truly unique and flavorful experience. Get ready to impress your taste buds with this culinary masterpiece!
Ingredients:
- 4 Bone-in Turkey Legs
- ⅔ cup Big Bad BBQ Ale
- Canola Oil as needed
- Sesame Seeds for garnish
- Chopped Chives for garnish
- Brine:
- 5-6 cups Warm Water
- ¼ cup Brown Sugar
- 3 tbsp Kosher Salt
- 2 tbsp Black Pepper
- 2 tbsp Garlic Powder
- 1.5 tbsp Onion Powder
- 1.5 tbsp Dried Thyme
- Hot Honey Glaze:
- 2 cups Local Honey
- 1.5 tbsp FYR RED Hot Sauce
- 1 tbsp Red Chili Flakes
Instructions:
- Brine: Add to a food safe bowl or bag your warm water and the rest of the brining ingredients. Stir for a couple of minutes until the sugar and salt has dissolved. Add your raw turkey legs to the brine, seal the container and place in the fridge. Let brine for at least 4 hours but ideally overnight.
- Turkey Legs: Pull out the turkey legs from the brine and completely pat dry. Discard the used brine. Slather with oil and generously season with my Big Bad BBQ Ale or your favorite BBQ Rub.
- Preheat: Preheat the smoker for 250F cooking indirectly. Add wood chips or wood chunks for added smoke flavor.
- **Add the turkey legs to cook for about 2-2.5 hours until reaching an internal temperature of 175 degrees F.
- Hot Honey Glaze: In the last 30 minutes, warm up your honey in a hot cast iron skillet and add the chili flakes and my FYR RED Hot Sauce. Mix well and glaze the outside of the turkey legs 2-3 times right before pulling them off.
- **When the turkey legs are at temperature, pull them off and let them cool for 5 minutes. Add more hot honey to the turkey legs if desired, they garnish with sesame seeds and chopped chives. Serve and enjoy!
Tips:
- If you don’t have Big Bad BBQ Ale, you can substitute it with another beer or even apple juice.
- For a spicier glaze, add more red chili flakes to taste.
- This recipe is also great for making smoked chicken legs or drumsticks.
Frequently Asked Questions
Q: What kind of wood should I use for smoking turkey legs?
A: Hickory and applewood are both great choices for smoking turkey legs. You can also experiment with other woods, such as cherry, peach, mesquite, or oak, to find your favorite flavor profile.
Q: How long do I need to smoke turkey legs?
A: The smoking time will vary depending on the size of the turkey legs and the temperature of your smoker. Generally, you can expect to smoke turkey legs for 2-3 hours at 225-275 degrees F.
Q: How do I know when the turkey legs are done?
A: The turkey legs are done when they reach an internal temperature of 175 degrees F. You can use a meat thermometer to check the temperature.
Q: Can I make smoked turkey legs ahead of time?
A: Yes, you can make smoked turkey legs ahead of time and reheat them when you’re ready to serve. To reheat, wrap the turkey legs in aluminum foil and place them on a grill or in an oven preheated to 350 degrees F until they are heated through.
Q: What are some good side dishes to serve with smoked turkey legs?
A: Some good side dishes to serve with smoked turkey legs include mashed potatoes, green beans, stuffing, cranberry sauce, and mac and cheese.
Additional Resources
- Hey Grill Hey: https://heygrillhey.com/smoked-turkey-legs/
- Over the Fire Cooking: https://overthefirecooking.com/smoked-turkey-legs/
- The National Turkey Federation: https://www.eatturkey.com/
So there you have it, two fantastic recipes for making smoked turkey legs that will have you feeling like a true pitmaster. Whether you’re a seasoned grilling veteran or a complete novice, these recipes are easy to follow and will produce delicious results. So fire up your smoker, grab some turkey legs, and get ready to embark on a culinary adventure!
How to Maintain the Smoke
Remember, the smoke is a crucial element in achieving that signature smoky flavor. Therefore, to keep that constant, smoky flavor you love, add more wood chips if you notice the smoke decreasing.
How to Make Smoked Turkey Legs
This recipe could not be any easier, so let’s get this holiday dinner started. After following a few simple steps, you’ll be well on your way to turkey leg bliss!.
The best smoked turkey legs start with the brine, which needs to be made the night before smoking. This is because the turkey legs need to soak in it overnight. See my article, The Benefits of Brining, for a comprehensive list of all the advantages of brining.
You’ll want to use warm water, not cold water so that the brown sugar dissolves easily. Place the turkey legs inside a large container, glass bowl, or enormous Ziplock bag that has been filled with all the brine ingredients. Place covered or sealed in the fridge, preferably overnight.
Remove the smoked turkey legs from the brine approximately three hours prior to serving time for Thanksgiving dinner. Discard the liquid. Place the legs on a sheet pan and pat the legs completely dry with paper towels. Sprinkle my BBQ rub generously over the turkey legs.
Preheat your smoker to 250 degrees F, cooking indirectly. Add your favorite wood chips or wood chunks to help develop the smoky flavor. Cook the turkey legs for about 2-2. 5 hours or until the internal temperature of the turkey reaches 175 degrees F.
About 30 minutes before the turkey meat is cooked, warm your local honey in a small cast iron pan. Add the chili flakes and my FYR Red Hot Sauce. Mix well and with a pastry brush glaze the outside of the turkey legs 2-3 times just before pulling them off.
After about 5 minutes, the smoked turkey legs are rested and ready to enjoy. Don’t forget to finish with a sprinkling of those tasty sesame seeds and chopped chives!.
