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Smoked Turkey Legs

Prep Time1 day
Cook Time4 hours
Total Time1 day 4 hours
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

  • 6 turkey legs
  • 10 cups water
  • 3/4 cup salt
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp black powder
  • 2 tbsp garlic powder
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp allspice
  • 4 bay leaves
  • 2 cups ice

Dry Rub

  • 1 tbsp sweet paprika
  • 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 tbsp brown sugar

Instructions

  • Combine the water, salt, sugar, brown sugar, black pepper, garlic powder, chili powder, smoked paprika, and allspice in a pot and heat over medium-high heat. Heat until the salt dissolves. Add ice cubes and allow to cool completely.
  • Split the turkey legs in two ziplock bags with 2 bay leaves in each. Once the spiced water has cooled, divide it between the two ziplock bags. Place in the refrigerator and allow to marinate for 24 hours.
  • The next day you will need to set up your grill (or smoker). In the morning, place four large handfuls of wood chips in water. I used a combination of apple and cherry wood chips. Wetting the chips helps increase the smoke while grilling.
  • Before setting up your smoking station, take the turkey legs out of the refrigerator and pat dry. Mix the spices for the dry rub in a bowl. Rub the spices on the turkey legs and set aside until your grill is ready.
  • I own a charcoal grill so I had to make it act like a smoker. Start by lighting charcoal briquettes in a chimney starter. I used the briquettes over the lump wood because they burn cooler and tend to hold up longer.
  • Once the charcoal turn slightly white, toss it out of the charcoal chimney to one side of the grill. On the other side, place the deep aluminum pan filled halfway up with the brine you used for the turkey legs. This helps keep moisture in the grill.
  • Add a handful of the wood chips, making sure to remove as much water as possible, to the top of the charcoal. Place the grill rack and lid on the grill. At this point I played with adjusting the temperature for a bit. You want to aim for 200-240°F. I did have it spike up a few times to 300°F when I put the turkey on but that did not harm the end result.
  • Place the turkey legs on the side of the grill with the aluminum pan. Add more wood and charcoal as needed. Cook for 3-4 hours or until the turkey registers at 165°F on a thermometer.