Smoked Turkey Leg
Tender, smoky turkey legs with a savory dry rub and low-and-slow smoking method. Perfect for outdoor gatherings and game day celebrations.
- Total time
- 240 min
- Servings
- 2
- Calories
- 380
- Protein
- 45g
Ingredients
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon salt
- ½ teaspoon cayenne pepper
- 4 pounds turkey legs
- 2 cups wood chips (hickory or oak)
Instructions
- 1
Pat turkey legs dry with paper towels and remove any excess skin.
- 2
Mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl.
- 3
Rub the dry rub mixture evenly over all sides of the turkey legs, pressing gently to adhere.
- 4
Soak wood chips in water for at least 30 minutes.
- 5
Preheat smoker to 275°F (135°C) with soaked wood chips added.
- 6
Place turkey legs on smoker grates, bone-side down, and smoke for 3–3.5 hours.
- 7
Internal temperature should reach 165°F (74°C) when measured at the thickest part with a meat thermometer.
- 8
Remove turkey legs from smoker and let rest for 10 minutes before serving.
Tools you’ll need
- meat thermometer
- paper towels
- small mixing bowl
- smoker (barrel or offset)
- smoker grates
- tongs
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