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Main Dishes • American

Smoked Turkey Legs (Drumsticks) Recipe

Make your own succulent, delicious smoked turkey legs right from the comfort of your backyard! After soaking in a wet brine and coated with a BBQ dry rub, these turkey drumsticks come out perfectly tender with just the right kiss of smoky flavor.

5.0 from 151 votes
150 mins
Total Time
4
legs
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Smoked Turkey Legs (Drumsticks)

How to Make the Best Smoked Turkey Legs (Drumsticks)

There’s nothing quite like the savory, smoky aroma of turkey legs fresh off the smoker. These smoked turkey legs are a showstopper at any gathering—whether it’s a holiday dinner, backyard cookout, or weekend feast. The magic starts with a flavorful wet brine that keeps the meat incredibly moist and tender throughout the long smoking process.

The two-step flavoring method—first brining to infuse moisture and flavor, then coating with a BBQ-inspired dry rub—creates a perfectly balanced taste with hints of smokiness, warmth from the spices, and beautiful caramelization on the outside. The result is succulent, fall-off-the-bone turkey that’s sure to become a crowd favorite.

With just a couple of hours of smoking time and the right technique, you can create restaurant-quality smoked turkey legs right in your own backyard. The key is monitoring the internal temperature carefully and allowing the meat to rest after smoking—these final touches ensure maximum tenderness and juiciness with every bite.

Smoked Turkey Legs (Drumsticks)

Smoked Turkey Legs (Drumsticks)

Make your own succulent, delicious smoked turkey legs right from the comfort of your backyard! After soaking in a wet brine and coated with a BBQ dry rub, these turkey drumsticks come out perfectly tender with just the right kiss of smoky flavor.

5.0 from 151 votes
CourseMain Dishes
CuisineAmerican
Keywordsmoked turkey drumsticks, smoked turkey legs, bbq, grilling
Prep Time20 mins
Cook Time130 mins
Total Time150 mins
Servings4 legs
Calories390kcal
AuthorRare Ivy
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Ingredients

Brine

Turkey Legs & Dry Rub

Instructions

Prepare the Brine

  1. Add 4 cups water, kosher salt, brown sugar and peppercorns to a large pot. Bring to a boil, stirring every so often to dissolve the salt and sugar.
  2. When the water boils and the salt and sugar are fully dissolved, turn off heat.
  3. Pour the remaining 12 cups room temperature water into the salted water. Allow it to cool if necessary.

Brine the Turkey Legs

  1. When the water is at least room temperature and no warmer, add the turkey legs and refrigerate for 8 to 24 hours.
  2. Make sure the legs are fully submerged throughout brining.

Apply the Dry Rub

  1. Remove the legs from the brine and rinse well with fresh water. Pat dry with paper towels.
  2. Stir together the brown sugar, smoked paprika, garlic powder, chili powder and onion powder.
  3. Rub the spice mixture all over the turkey legs, lifting the skin to rub the meat as well.
  4. Let the turkey legs sit at room temperature for 30 minutes.

Smoke the Turkey

  1. Place the turkey legs in a 250°F smoker with a water pan.
  2. Insert a leave-in meat thermometer in the thickest part of the meat, ensuring it doesn't touch the bone.
  3. Close the lid and smoke.
  4. When the turkey legs reach an internal temperature of 120-130°F, brush with olive oil.
  5. Continue to smoke until the turkey reaches 180°F. The smoking process should take about two hours, but cooking time can vary based on factors like smoker type and weather.
  6. Remove the turkey legs, tent with aluminum foil and let rest for 10 minutes before serving.

Notes

  • See notes in the original recipe regarding salt type—coarse kosher salt is essential for proper brining.
  • A leave-in meat thermometer is recommended for accurate doneness checking.
  • The internal temperature should reach 180°F for food safety and optimal tenderness.
  • Cooking time can vary based on smoker type, weather conditions, and leg size.
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