📝 About This Recipe
Transport yourself to the heart of an American summer festival with these massive, fall-off-the-bone smoked turkey legs. Cured in a brown sugar and peppercorn brine to ensure maximum juiciness, these drumsticks are finished with a signature dry rub and slow-smoked over hickory wood for that iconic deep mahogany color. It is a quintessential American BBQ staple that balances sweet, salty, and smoky flavors in every colossal bite.
🥗 Ingredients
The Bird
- 4 large Turkey Drumsticks (approximately 1 to 1.5 lbs each)
The Signature Brine
- 8 cups Water (divided into hot and cold)
- 1/2 cup Kosher Salt
- 1/2 cup Brown Sugar (packed)
- 4 cloves Garlic (smashed)
- 1 tablespoon Black Peppercorns (whole)
- 2 Bay Leaves (dried)
- 1 teaspoon Pink Curing Salt (Prague Powder #1) (optional, for that pink 'ham-like' color and texture)
The BBQ Dry Rub
- 2 tablespoons Smoked Paprika
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
For the Smoker
- 3-4 pieces Hickory or Applewood Chunks (for smoke)
- 1 cup Apple Juice (in a spray bottle for spritzing)
👨🍳 Instructions
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1
Prepare the brine by combining 2 cups of hot water with the kosher salt, brown sugar, smashed garlic, peppercorns, bay leaves, and curing salt in a large bowl. Stir until the sugar and salt are completely dissolved.
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2
Add the remaining 6 cups of cold water to the brine to bring the temperature down. Ensure the brine is completely cold before adding the turkey.
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3
Place the turkey legs in a large resealable bag or a non-reactive container. Pour the brine over them, ensuring they are fully submerged. Refrigerate for 12 to 24 hours.
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4
After brining, remove the legs and rinse them thoroughly under cold water to remove excess salt. Pat them completely dry with paper towels; dry skin is the secret to a better texture.
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5
In a small bowl, whisk together the smoked paprika, onion powder, garlic powder, chili powder, black pepper, and cayenne to create your dry rub.
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6
Generously coat each turkey leg with the dry rub, pressing it into the skin. Let the legs sit at room temperature for about 30 minutes while you prep the smoker.
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7
Preheat your smoker to 225°F (107°C). Use hickory wood for a bold, traditional flavor or applewood for something sweeter.
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8
Place the turkey legs directly on the smoker grates. Close the lid and smoke undisturbed for the first 90 minutes.
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9
After 90 minutes, lightly spritz the turkey legs with apple juice. This adds moisture and helps develop a beautiful deep color.
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10
Continue smoking, spritzing every 45 minutes, until the internal temperature of the thickest part of the leg reaches 165°F (74°C). This usually takes 4 to 5 hours depending on the size of the legs.
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11
Optional: If you prefer bite-through skin, increase the smoker temperature to 300°F (149°C) for the last 20 minutes of cooking.
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12
Remove the turkey legs from the smoker and tent them loosely with aluminum foil. Let them rest for 15 minutes to allow the juices to redistribute before serving.
💡 Chef's Tips
Don't skip the brine; turkey legs have a lot of connective tissue and the salt/sugar solution is vital for tenderness. Use a meat thermometer to check the temperature near the bone, but avoid touching the bone directly for the most accurate reading. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chips wrapped in foil. Avoid using too much hickory wood; turkey absorbs smoke easily and can become bitter if over-smoked. For extra crispy skin, leave the brined and dried legs uncovered in the fridge for 2 hours before applying the rub.
🍽️ Serving Suggestions
Serve with a side of creamy coleslaw and honey-butter cornbread for the ultimate BBQ platter. Pair with a crisp, cold Lager or a sweet iced tea to cut through the rich smoky flavor. Offer a side of Alabama White Sauce or a tangy vinegar-based BBQ sauce for dipping. Accompany with grilled corn on the cob dusted with chili lime seasoning.