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Smoked Turkey Legs Recipe
Elle

Smoked Turkey Legs Recipe

These smoked turkey legs are a bold and flavorful dish, perfect for backyard gatherings or holiday feasts. Brined to retain moisture, seasoned with a robust BBQ rub, and finished with a sticky hot honey glaze, each bite is tender, smoky, and irresistible. Whether served fresh off the smoker or enjoyed as leftovers, this recipe delivers consistently juicy and delicious results.
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Prep Time 30 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 30 minutes
Servings: 3 people
Course: Main Course
Cuisine: American
Calories: 281
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey Legs
  • 4 bone-in turkey legs
  • ⅔ cup BBQ seasoning rub a blend with brown sugar, paprika, garlic, and spices is ideal
  • Canola oil as needed for coating
  • Sesame seeds for garnish
  • Chopped chives for garnish
For the Brine
  • 6 cups warm filtered water
  • ¼ cup dark brown sugar
  • 3 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons garlic powder
  • 1½ tablespoons onion powder
  • 1½ tablespoons dried thyme
For the Hot Honey Glaze
  • 2 cups honey local preferred
  • 1½ tablespoons hot sauce cayenne-based recommended
  • 1 tablespoon red chili flakes

Equipment

  • Smoker You can use a pellet, charcoal, or offset smoker depending on your setup.
  • Meat thermometer Essential for ensuring the turkey legs reach the safe internal temperature of 175°F.
  • Cast iron skillet Ideal for warming and mixing the hot honey glaze.
  • Grill tongs Use these to flip the turkey legs without piercing the meat.
  • Aluminum foil Needed for wrapping the legs during resting or reheating to retain moisture.

Method
 

Brine the Turkey Legs
  1. Combine warm water, kosher salt, brown sugar, pepper, garlic powder, onion powder, and thyme in a large bowl or container.
  2. Stir until all solids are dissolved.
  3. Submerge turkey legs in the brine, cover, and refrigerate for at least 4 hours, ideally overnight.
Prepare the Turkey Legs
  1. Remove turkey legs from the brine and pat them dry thoroughly.
  2. Brush lightly with oil, then rub generously with your BBQ seasoning.
  3. Let the seasoned legs rest at room temperature for 30 minutes.
Smoke the Turkey Legs
  1. Preheat smoker to 250°F. Add wood chips (applewood, hickory, or a blend).
  2. Place the turkey legs directly on the grates with space between each.
  3. Smoke for 2.5 to 3 hours, flipping halfway through.
  4. Check for an internal temperature of 175°F in the thickest part.
Apply Hot Honey Glaze
  1. In a skillet, gently heat honey, hot sauce, and chili flakes until well combined.
  2. In the last 30 minutes of smoking, brush glaze over the legs 2–3 times.
Rest and Serve
  1. Remove turkey legs and rest under foil for 5 minutes.
  2. Garnish with sesame seeds and chopped chives.
  3. Serve hot with sides of your choice.

Notes

Always use a thermometer to check internal temperature.
Brining is essential for moisture and flavor.
Try combining applewood and hickory for a complex smoke profile.
Store leftovers in foil-wrapped portions for easy reheating.