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Smoked Turkey Legs

Smoked Turkey Legs

By Traeger Kitchen

These drumsticks aren't a wimpy, wing-night special. They're big on flavor with a crusted outside and juicy turkey inside. Go medieval on your week with this slow-smoked, wood-fired entree.

Prep Time

30 Min

Cook Time

5 Hr




This recipe serves:


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Units of Measurement:
1 Gallon warm water
1 Cup Traeger Rub
1/2 Cup Morton Tender Quick curing salt
1/2 Cup brown sugar
1 Tablespoon crushed allspice berries (optional)
1 Tablespoon Whole black peppercorns
2 Bay leaves
2 Teaspoon liquid smoke
4 Cup Ice
1/2 Gallon cold water
4 turkey legs


  • 1

    In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. Bring to a boil over high heat, stirring to dissolve the salt . Let cool to room temperature. Add the cold water and ice, then chill the brine in the refrigerator.

  • 2

    Add the turkey legs to the brine, making sure they're completely submerged. Refrigerate for 24 hours, then remove the turkey legs and discard the brine. Rinse the legs under cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.

  • 3

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

    250 ˚F / 121 ˚C

    Super Smoke

  • 4

    Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Lay the turkey legs directly on the grill grates. Close the lid and smoke until the internal temperature reaches 165℉ and the turkey legs are deeply browned, 4-5 hours. Don't be alarmed if the meat under the skin is pinkish; that's a chemical reaction from the cure and the smoke.

    250 ˚F / 121 ˚C

    165 ˚F / 74 ˚C


    Super Smoke

  • 5

    Serve immediately. Enjoy!

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