Smoked Turkey Leg

Tender, juicy turkey legs with a smoky crust and fall-off-the-bone texture. Perfect for backyard cookouts and weeknight dinners with minimal prep.

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Ingredients

1
Pat the turkey legs dry with paper towels, rubbing them all over until the skin feels completely dry to remove surface moisture, which helps them smoke better.
2
In a small bowl, mix together the smoked paprika, garlic powder, salt, and black pepper by stirring with a spoon until evenly combined.
3
Rub the olive oil evenly over both turkey legs, coating the skin completely and under any flaps or crevices.
4
Sprinkle the spice mixture evenly over the oiled turkey legs, using your fingers to press the seasonings into the skin so they stick.
5
Set the oven to 375°F and wait until the indicator light tells you it has finished preheating, about 10 minutes.
6
Place the turkey legs skin-side up on a rimmed sheet pan, spacing them 2 inches apart.
7
Slide the sheet pan into the oven and roast for 40 to 45 minutes until the skin is deep golden-brown and crispy, and the internal temperature at the thickest part of the thigh reads 165°F on a meat thermometer.
8
Remove the sheet pan from the oven using oven mitts and set it on a heat-safe surface.
9
Let the turkey legs rest on the pan for 5 minutes before serving, allowing the juices to settle and keep the meat moist.

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