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Smoked Turkey Legs

Smoked Turkey Legs
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These smoked turkey legs are a backyard-showstopper, with a deeply smoky, tender interior and a beautifully lacquered, crisp skin. The meat pulls apart with ease, and the sweet-spicy dry rub creates a flavorful crust that keeps you coming back for more.

Ingredients

Scale
  • 4 turkey legs (about 3 1/2 to 4 lbs total)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup olive oil

Instructions

  1. Prepare your smoker for indirect heat and preheat to 250°F (121°C). Use a fruit wood like apple or cherry for a mild, sweet smoke that complements turkey without overpowering it. A handful of soaked wood chips or two wood chunks will provide steady smoke for the first hour.
  2. While the smoker heats, pat the turkey legs dry with paper towels. Removing surface moisture allows the dry rub to adhere and helps the skin brown and crisp during smoking. Let the legs rest uncovered at room temperature for 15 minutes.
  3. In a small bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, dried thyme, and cayenne. Whisk thoroughly to break up any lumps in the sugar. This sweet-and-savory rub creates a mahogany crust as it smokes.
  4. Drizzle the olive oil over the turkey legs and rub it evenly into all surfaces. The oil helps the dry rub stick and promotes even browning. Sprinkle the spice mixture over the legs, using your hands to coat every side, including underneath the skin where possible for deeper flavor.
  5. Once the smoker reaches a steady 250°F (121°C) and produces thin, blue smoke, place the legs directly on the smoker grates. Leave at least 1 inch of space between each leg for even heat circulation and smoke penetration.
  6. Smoke the legs for 2 1/2 to 3 hours, maintaining a constant temperature of 250°F (121°C). Avoid opening the lid more than once per hour, as each peek releases heat and lengthens cooking time. The legs are done when an instant-read thermometer inserted into the thickest part of the drumstick (avoiding bone) registers 175°F (79°C).
  7. If you prefer a glossier, tackier finish, during the last 30 minutes of smoking, brush the legs lightly with a mixture of 2 tablespoons apple juice and 1 tablespoon honey (optional, not included in nutrition). This glaze will caramelize over the heat, adding subtle sweetness.
  8. Remove the legs from the smoker and tent loosely with aluminum foil. Rest for 10 minutes before serving. This rest allows juices to redistribute evenly throughout the meat, ensuring every bite remains moist and tender.

Notes

Store leftover smoked turkey legs in an airtight container in the refrigerator for up to 4 days. To reheat, wrap in foil and warm in a 300°F (149°C) oven for 15-20 minutes, or until heated through. For best texture, avoid microwaving, as it can toughen the skin. Turkey legs can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition

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Find it online: https://copycatkitchenco.com/smoked-turkey-legs/