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Smoked Turkey Legs

Prep Time

30 Minutes

Cook Time

5 Hours

Effort

Pellets

Hickory

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.

Ingredients

Units of Measurement:

main

  • 1 Cup Traeger Rub

  • 1/2 Cup Morton Tender Quick Home Meat Cure

  • 1/2 Cup brown sugar

  • 1 Tablespoon crushed allspice berries (optional)

  • 1 Tablespoon whole black peppercorn

  • 2 bay leaves

  • 2 Teaspoon liquid smoke

  • 4 turkey legs

Steps

  • 1

    In a large stockpot, combine one gallon of warm water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves and liquid smoke.

    Ingredients

    • 1 Cup Traeger Rub

    • 1/2 Cup Morton Tender Quick Home Meat Cure

    • 1/2 Cup brown sugar

    • 1 Tablespoon crushed allspice berries (optional)

    • 1 Tablespoon whole black peppercorn

    • 2 bay leaves

    • 2 Teaspoon liquid smoke

  • 2

    Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature. Add 1/2 gallon cold water and 4 cups ice; chill in the refrigerator.
  • 3

    Add the turkey legs, making sure they're completely submerged in the brine. After 24 hours, drain the turkey legs and discard the brine.

    Ingredients

    • 4 turkey legs

  • 4

    Rinse the brine off the legs with cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.
  • 5

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

    Grill250 ˚F

  • 6

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

    Smoke for 4-5 hours, or until the internal temperature reaches 165℉ on an instant-read meat thermometer. Make sure the probe doesn't touch bone or you'll get a false reading.

    Grill250 ˚F

    Probe165 ˚F

  • 8

    The turkey legs should be deeply browned. Don't be alarmed if the meat under the skin is pinkish: that's a chemical reaction to the cure and the smoke.
  • 9

    Serve immediately. Enjoy!

Cooking Notes

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