What if you could bring the experience of smoked turkey legs from festivals, fairs, and food trucks right to your own backyard?
Follow this recipe for delicious smoked BBQ turkey legs that will exceed the flavor of those food truck turkey legs and bring the family together for an eating experience like none other.
In the video above, Malcom Reed of the world-famous BBQ brand HowToBBQRight shares his proven method for cooking a smoker-load of turkey legs on a pellet grill.
Credits: The screenshots in this post were taken from the video above by HowToBBQRight. We've outlined the process in writing for easy reference and to help make this recipe a success on your first try.
For this cook, Malcom brines the turkey legs then seasons them with Killer Hogs The AP Seasoning and Killer Hogs The BBQ Rub. The only supplies needed in addition to the turkey and rubs are a few common ingredients and tools plus a good smoker or pellet grill.
All of these supplies are available in our specialty barbecue supply store and our online store. For more information on any of these products, you can visit our website using the links below.
7 Steps for Malcom Reed's Smoked Turkey Legs
Below is a simple outline of the video with the key steps needed to give you a platter full of juicy, flavorful BBQ smoked turkey legs.
Malcom Reed's Smoked Turkey Legs
Ingredients
Ingredients
- Olive oil cooking spray
- Killer Hogs The AP Seasoning
- Killer Hogs The BBQ Rub
- Killer Hogs The Vinegar BBQ Sauce
Brine Ingredients
- 1/2 cup sugar
- 1/4 cup Killer Hogs The AP Seasoning
- 3 bay leaves
- 2 quarts water
Instructions
Brine the Turkey Legs
- Put all the brine ingredients along with two quarts of water in a large bowl or briner bucket.
- Refrigerate overnight or at least six hours so the brine has time to work.
- Remove the legs from the brine and dab dry.
Season the Turkey Legs
- Spray the turkey legs with a light coat of olive oil.
- Add equal parts of Killer Hogs The AP Seasoning and Killer Hogs The BBQ Rub to all sides of the legs.
Smoke and Glaze the Turkey Legs
- Pre-heat your smoker to 275 degrees Fahrenheit.
- Place the turkey legs on the grate and let them smoker for around an hour and forty-five minutes or until they've reached 150 degrees Fahrenheit internally.
- Glaze the turkey legs. To glaze the legs, dab on a light coating of Killer Hogs The Vinegar Sauce to one side, then top the sauce with a light sprinkle of Killer Hogs The BBQ Rub and cook for 5 minutes. After 5 minutes, flip the legs and repeats the process on the opposite side.
- Let the drumsticks cook for around 1/2 hour more until they've reached 175 degrees Fahrenheit.
- Remove the turkey legs and enjoy!
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Step 1: Brine the Turkey Legs
Before cooking, Malcom brines the turkey legs overnight. The brine is made with a half cup of sugar, a quarter cup of Killer Hogs The AP Seasoning, three bay leaves, and two quarts of water. The legs should be in the brine overnight or at least six hours.
To make brining easier, get a brining bucket here.
Smart Pellet Smokers
Are you looking for a convenient pellet smoker that cooks low and slow without the hassle of tending a fire? We offer pellet smokers from Yoder Smokers and Green Mountain Grills. No matter what your needs or budget is, we can help.
Step 2: Spray With Olive Oil
After removing the turkey legs from the brine, dab them dry with a cloth then spray them with a light coat of olive oil. These steps are essential for achieving a finished product that has tender, brown, bite-through skin.
Step 3: Pre-Heat Smoker
For this cook, Malcom uses his pellet smoker fired with pecan pellets at 275 degrees Fahrenheit. If you don't have a pellet smoker, you can use any other type of wood-fired smoker such as an offset smoker.
Step 4: Season the Turkey Legs
For seasoning, shake on a medium coat of Killer Hogs The AP Seasoning followed by a medium coat of Killer Hogs The BBQ Rub. This will give them a balanced, rich, barbecue flavor.
Step 5: Cook to Around 150 Degrees Fahrenheit
After seasoning, add the turkey legs to your smoker leaving plenty of room around them for air circulation. Leave them in the smoker for around an hour and forty-five minutes until they've reached an internal temperature of around 150 degrees Fahrenheit. Next, you will begin glazing the legs.
Step 6: Glaze the Turkey Legs
After the legs have reached 150 degrees Fahrenheit, it's time to add the glaze. For glaze, Malcom dabs on a light coating of Killer Hogs The Vinegar Sauce to one side, then tops the sauce with a light sprinkle of Killer Hogs The BBQ Rub and cooks for 5 minutes. After 5 minutes he flips the legs and repeats the process on the opposite side.
After adding the glaze, close the smoker and let it cook for around half an hour until the internal temperature of the legs has reached 175 degrees Fahrenheit.
Step 7: Remove the Smoked Turkey Legs and Enjoy!
After the legs have reached 175 degree Fahrenheit, remove and serve them. These tender, juicy, smoked turkey legs are bound to go quickly. Don't expect leftovers.
Are you looking for a pellet smoker?
Don't have the supplies you need?
You can find all the seasonings and supplies for this recipe here in our online store or visit our store in person for a full line of barbecue equipment and supplies.
Can't find what you need online? Visit our specialty barbecue store at 140 W Main Street in New Holland, Pennsylvania to explore some of the best products available for anyone wanting to make delicious food outdoors. Our store hours are listed at the bottom of this page.
Reserve Your Nicholas Breed Heritage Turkeys Now
for Pickup November 22nd
Fossil Farms’ Nicholas Breed Turkeys are exceptionally juicy and tender, a delicious alternative to conventional turkeys raised on factory farms.
Why these turkeys are better:
To order, email or call us at 717-355-0779, or visit our store at 140 W Main Street in New Holland, PA. Turkeys will be available to pick up at the store on November 22nd.
