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Injected Drunken Smoked Turkey Legs

15

30

Pecan

If you want to tear into a hunk of meat with a handle, smoke these spicy, bourbon-infused turkey drumsticks. They’re a perfectly portable meal to take on your next outdoor adventure.

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  • 1 Bottle Frank's RedHot Sauce

  • 1/2 Cup butter

  • 1 Cup Brown sugar

  • 1/2 Cup Whiskey or bourbon

  • 3 Clove garlic, minced

  • 1 Teaspoon Cajun seasoning

  • 1/2 Cup chicken stock

  • 6 Large turkey legs

  • 1

    In a large pot, mix all ingredients except the turkey legs. Bring to a boil. Cool and pour the marinade into a resealable bag, then add the turkey legs. Allow them to marinate for 24 hours in the fridge.

    • 1 Bottle Frank's RedHot Sauce

    • 1/2 Cup butter

    • 1 Cup Brown sugar

    • 1/2 Cup Whiskey or bourbon

    • 3 Clove garlic, minced

    • 1 Teaspoon Cajun seasoning

    • 1/2 Cup chicken stock

    • 6 Large turkey legs

  • 2

    Remove the turkey legs from the bag, saving the marinade.
  • 3

    Bring half of the marinade to a boil and reserve for basting.
  • 4

    Dilute the other half of the marinade with chicken stock. Fill the meat injector with the marinade/chicken stock mixture and insert it into the meaty parts of the turkey leg in several places. Inject turkey legs with marinade until they plump up.
  • 5

    When ready to cook, set the Traeger temperature to 250°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    250 ˚F

  • 6

    Place the turkey legs on the grill grate and cook for 1-1/2 to 3 hours, or until the internal temp registers 165°F on an instant-read thermometer. Baste the legs with the reserved, boiled marinade every 45 minutes. Enjoy!

    250 ˚F

    165 ˚F

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