How do I get a crispy skin on smoked turkey legs?

Make sure to pat the legs dry after removing from the brine to eliminate excess moisture that would keep the skin from crisping. Finishing on high heat will also help caramelize the meat and glaze for delicious results.

Why are my smoked turkey legs tough?

Overcooked or undercooked turkey legs can be tough. Make sure to cook to the recommended temperature for the juiciest meat. Brining and resting the meat as directed should also help create a juicy, tender result.

Should I wrap turkey legs in foil for smoking?

The turkey legs should not be wrapped in foil while smoking, as that would cause them to steam inside the foil.

Smoked Turkey Legs Recipe

Southern Living Smoked Turkey Legs on a platter to serve, garnished with fresh herbs — Photo:
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely

Active Time:

55 mins

Marinate Time:

12 hrs

Total Time:

14 hrs 35 mins

Servings:

If you think turkey legs are just for theme parks, state fairs, and medieval-themed dinner theatre, you’ve got to try these bourbon-glazed smoked turkey legs.

Brined in apple cider before being smoked until fall-part tender, these hand-held smoked turkey legs are finished with a bourbon-butter glaze that renders the skin crispy and full of flavor. Fix a batch of these to serve with your turkey to ensure plenty of leftovers for your day-after Thanksgiving sandwiches.

Learn how to make smoked turkey legs, and delight your holiday crowd with a different turkey offering this year.

Ingredients for Smoked Turkey Legs

With apple cider, thyme, dark brown sugar, bourbon, and butter in the mix, you know these smoked turkey legs are going to be good. To make them, you'll need:

Apple cider: The base of the brine. Adds a sweetness and hint of fruity flavor that complements the flavor of the meat.
Kosher salt: Helps brine the turkey legs for the most flavorful, juicy results.
Thyme sprigs: Adds a mild floral note.
Dark brown sugar: Additional sweetness that helps the legs caramelize when cooking.
Cold water: Thins the brine so the legs can be submerged.
Ice: To help chill the brine to keep the turkey at temperature.
Bone-in, skin-on turkey drumsticks: Look for evenly sized, fresh drumsticks.
Pecan wood chunks: Or substitute with hickory, apple, cherry, or maple.
Bourbon: Brings complexity and depth to the glaze, and helps with caramelization.
Unsalted butter: To add richness and a luxurious mouthfeel to the glaze.

How To Make Smoked Turkey Legs

If you're new to smoking turkey legs, we've got you covered. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare brine: Bring cider, salt, thyme, and 1 cup brown sugar to a simmer and cook until sugar dissolves. Remove from heat; stir in cold water, then ice and turkey legs. Cover and refrigerate 12 or up to 24 hours.
Step 2. Remove legs: Remove legs from brine and pat dry. Let stand at room temperature while you prepare the grill.
Step 3. Prepare grill: Open the bottom vent of a charcoal grill. Light chimney starter filled with briquettes. When briquettes are covered with ash, pour into the bottom grate of grill, and push to one side. Scatter wood chunks over hot coals. Cover grill, adjusting vents as needed until it reaches 350°F. Place turkey legs, meaty-skin side up, on oiled top grate on side without coals. Cover and grill about 1 hour.
Step 4. Simmer glaze: Bring bourbon, butter, and remaining brown sugar to a simmer and cook until mixture thickens slightly. Set aside 1/2 cup.
Step 5. Remove turkey: Light charcoal chimney starter halfway filled with briquettes. When briquettes are covered with gray ash, turkey legs turn dark golden brown, and thickest portion registers 165°F, remove turkey from grill. Carefully lift grate, and pour briquettes over briquettes already in grill. Cover and let temperature rise to medium-high (450°F to 500°F).

Step 6. Brush with glaze: Brush legs with some of the bourbon glaze and place, skin side down, on oiled grates over coals. Brush with glaze and turn often until charred in spots and 175°F. Transfer legs to a cutting board; cover loosely with foil, and let rest 15 minutes. Brush with reserved glaze and garnish with thyme.

Tips for the Best Smoked Turkey Legs

For the best smoked turkey legs, keep these tips in mind:

Take time to brine: Brining enhances flavor and helps the meat retain moisture after cooking.
Smoker temperature: Keep an eye on temperature and place the legs over indirect heat for the most even cooking.
Finish with high heat: To caramelize and crisp up the exterior of the legs.
Use a thermometer: A thermometer helps take all of the guesswork out of knowing when your turkey is perfectly cooked.
Rest before serving: To allow the juices to redistribute before carving.

How To Store and Reheat Leftover Turkey Legs

Store leftover turkey legs in an airtight container (or wrap them tightly) and refrigerate for up to 4 days. You can also freeze them for up to two months. Thaw overnight in the refrigerator if frozen.

Reheat turkey legs, covered, in preheated 325°F oven until the internal temperature is 165°F before serving. You can also reheat on the grill or small portions in the microwave.

Ways to Repurpose Leftover Smoked Turkey Legs

While turning these smoked turkey legs into sandwiches is a no-brainer, there's no reason to limit the leftover possibilities:

Editorial contributions by Katie Rosenhouse.

Ingredients

4 cups apple cider
1 cup kosher salt
10 (5-in.) thyme sprigs, plus thyme leaves for garnish
1 3/4 cups packed dark brown sugar, divided
4 cups cold water
8 cups ice
6 (about 1 to 1 1/4 lb. each) bone-in, skin-on turkey drumsticks
Pecan wood chunks
3/4 cup (6 oz.) bourbon
6 Tbsp. (3 oz.) unsalted butter

Directions

Brine turkey:

Bring cider, salt, thyme, and 1 cup of the brown sugar to a simmer in a large (about 12-quart) stockpot over high, stirring occasionally. Continue simmering, stirring occasionally, until salt and brown sugar are dissolved, about 5 minutes. Remove from heat; stir in cold water. Add ice and turkey legs; ensure turkey is fully submerged in brine. Cover and refrigerate at least 12 hours or up to 24 hours.
Dry turkey legs:

Remove turkey legs from brine; discard brine. Pat turkey dry with paper towels; let stand, uncovered, at room temperature while preparing grill, about 40 minutes.
Prepare grill:

Completely open the bottom vent of a charcoal grill. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of grill, and push to 1 side of grill. Scatter pecan wood chunks over hot coals. Insert an instant-read thermometer into a vent in the lid. Cover grill, adjusting vents as needed until thermometer reaches an internal temperature of 350°F, 15 to 20 minutes. Coat top grate with oil; place on grill. Place turkey legs, meaty-skin side up, on oiled grates over the side without the coals. Grill, covered and undisturbed, about 1 hour.
Make bourbon glaze:

While turkey cooks, bring bourbon, butter, and remaining 3/4 cup brown sugar to a simmer in a small saucepan over medium, stirring often. Continue simmering, stirring often, until sugar is dissolved and mixture is dark and slightly thickened, 5 to 7 minutes. Measure 1/2 cup glaze into a small bowl, and set aside, covered, at room temperature until ready to serve. Cover remaining glaze in saucepan with aluminum foil, and set aside for brushing.
Remove turkey from grill:

After about 1 hour of turkey cook time, light charcoal chimney starter halfway filled with briquettes. When briquettes are covered with gray ash, turkey legs turn dark golden brown, and a meat thermometer inserted into thickest portion registers 165°F, remove turkey from grill. Transfer to a large plate or baking sheet. Carefully lift grate, and pour briquettes over briquettes already in grill. Cover and let grill temperature rise to medium-high (450°F to 500°F). Carefully recoat grill grate with oil, and return to grill.
Add glaze to turkey, and finish cooking turkey legs:

Brush turkey legs with some of the bourbon glaze in saucepan. Place legs, skin side down, on oiled grates over the side with the coals. Grill, uncovered, brushing turkey legs with glaze in saucepan and turning often, until turkey is charred in spots and a meat thermometer inserted into thickest portion of meat registers 175°F, about 4 minutes total. Transfer turkey legs to a cutting board; cover loosely with foil, and let rest 15 minutes. Brush with reserved 1/2 cup glaze in bowl. Garnish with thyme.

Frequently Asked Questions

How do I get a crispy skin on smoked turkey legs?

Make sure to pat the legs dry after removing from the brine to eliminate excess moisture that would keep the skin from crisping. Finishing on high heat will also help caramelize the meat and glaze for delicious results.
Why are my smoked turkey legs tough?

Overcooked or undercooked turkey legs can be tough. Make sure to cook to the recommended temperature for the juiciest meat. Brining and resting the meat as directed should also help create a juicy, tender result.
Should I wrap turkey legs in foil for smoking?

The turkey legs should not be wrapped in foil while smoking, as that would cause them to steam inside the foil.