Choose turkey legs. It can sometimes be difficult to find turkey legs separated from the whole turkey at a local grocery store. Ask the butcher for help. If you are going for the jumbo, carnival-style turkey leg, specifically ask for "Tom Legs," which come from large male turkeys instead of the smaller female turkeys.
A trip to the amusement park, carnival or fair is never complete without treating yourself to giant turkey legs with amazing smoky flavor. They are a breeze to make. Follow these simple steps below, and let your smoker do the rest.
How to Cook Smoked Turkey Legs
Brine. This step is vital to keeping turkey moist while smoking. Lightly stretch skin away from turkey leg. Be careful not to tear it. Mix spices with warm water to help sugars and seasonings dissolve. Then cool brine in the fridge or with ice before submerging turkey. Check out our recipe for a great smoked turkey brine.
Rinse. Give your turkey a quick rinse after brining to remove any excess salt or seasoning. Be sure to rinse under the skin where spices can easily get stuck.
Dry. Using paper towels, pat the turkey dry to help the rub stick. Removing any excess water before smoking will help to get that beautifully browned skin.
Rub. Lightly apply a coat of cooking oil. Mix up any combination of spices to use as a flavorful rub. Get creative! Try different flavors like tangy BBQ or sweet honey. You can’t go wrong with our spicy smoked turkey rub.
Smoke. Heat your smoker to 225°F and smoke turkey for about 4 hours, or until the internal temperature of the meat reaches 165°F.