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Bacon Wrapped Turkey Legs

10

3

Hickory

Colossal turkey legs aren’t just for the state fair, wood-fired turkey drumsticks are prefect for a backyard feast.

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main

  • 1 Gallon water

  • 1/4 Cup Traeger Rub

  • 3 Cup Morton Tender Quick Home Meat Cure

  • 1/2 Cup Brown sugar

  • 6 Whole black peppercorns

  • 2 Whole Bay leaves

  • 8 (1-1/2 lb each) turkey legs

  • 8 Slices bacon

  • 1

    Plan ahead, these turkey legs brine overnight. In a large stockpot, combine one gallon of water, Traeger Rub, curing salt, brown sugar, peppercorns and bay leaves.

    • 1 Gallon water

    • 1/4 Cup Traeger Rub

    • 3 Cup Morton Tender Quick Home Meat Cure

    • 1/2 Cup Brown sugar

    • 6 Whole black peppercorns

    • 2 Whole Bay leaves

  • 2

    Bring to a boil over high heat to dissolve the salt and sugar granules. Take off the heat and add 1/2 gallon of water and ice. Make sure the brine is at least to room temperature, if not colder. (You may need to refrigerate the brine for an hour or so.)
  • 3

    Add the turkey legs making sure they are completely submerged in the brine.

    • 8 (1-1/2 lb each) turkey legs

  • 4

    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.
  • 5

    When ready to cook, set the Traeger temperature to 250°F and preheat with the lid closed for 15 minutes.

    250 ˚F

  • 6

    Lay the turkey legs directly on the grill grate.
  • 7

    After 2-1/2 hours, wrap a piece of bacon around each leg and finish cooking them for the last 30 to 40 minutes.

    250 ˚F

    • 8 Slices bacon

  • 8

    The total cooking time for the legs will be 3 hours, or until the internal temperature reaches 165°F on an instant-read meat thermometer. Serve and enjoy!

    250 ˚F

    165 ˚F

Cooking Notes

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