Tender, juicy, and mouthwatering smoked turkey legs are an easy, easy fix when you don’t want to smoke a whole turkey. Bite into incredible smoky goodness that works for special occasions and small family Thanksgiving dinners.
I still remember my first trip to Disneyland. The fireworks, music, fanfare, and Disney characters were so much fun, but it was the food that really made my trip memorable. Nope, this time it wasn’t the sweets, it was those juicy smoked turkey legs I saw people walking around with like caveman snacks.
Yes, it set me back a few dollars, but it was an enjoyable experience. My son wanted another one, and I told him no. However, I promised him we’d make them at home. It was incredibly easy.
Why Cook Turkey Legs in the Smoker
Whether you use this technique for white or dark meat, turkey comes out a whole lot juicier when slow-cooked in a smoker. The legs and thighs are more forgiving because they’re higher fat, so they stay juicy. They also take longer to cook, so the smoky flavor really has time to penetrate. And if you can find smaller legs, you can simply smoke one per person for a fun caveman dinner.
How to Smoke Turkey Legs
- Season the legs with salt and pepper. Then rub them well with your choice of seasoning.
- Preheat the smoker to 225-275℉ (110-135℃).
- Smoke the turkey legs, basting about every 1 hour, until the internal temperature of the thickest part of the leg reaches at least 165℉ (75℃). Residual heat will continue cooking it for a few minutes. It takes 2-4 hours, depending on the temperature and the size of the legs.
- Remove the turkey from the smoker and allow it to rest, covered with foil, for 10 minutes so the juices can redistribute.
How Long it Takes to Smoke Turkey Legs
The beauty in cooking turkey meat is that you can play around with the temp and time. Of course, actual time depends on their size and your smoker. The key is to use an instant-read meat thermometer to ensure the internal temperature reaches at least 165℉ (75℃), but many prefer 175℉ (80℃).
- 225℉ (110℃) 3½-4 hours
- 250℉ (120℃) 3-4 hours
- 275℉ (135℃) 2½-3 hours
- 300℉ (150℃) 2-3 hours
- 325℉ (165℃) 1½-2 hours
Tips and Tricks
- Washing raw poultry is a personal choice. It can spread bacteria, but I disinfect my kitchen and utensils after rinsing it.
- Brining is optional but delicious.
- Some people prefer smoking the thighs and legs until the internal temperature reaches 175℉ (80℃). That works fine because they’re so forgiving.
Classic sides include mashed potatoes, green beans, and mac and cheese. If you want to increase nutrition, add a salad to the mix. And for dessert, pumpkin cake.
More Easy Recipes for Your Smoker
By Imma
This blog post was originally published in September 2021 and has been updated with additional tips and gorgeous photos.
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