Smoked Turkey Legs

by Kevin H. on June 11, 2014 · 5 comments

Turkey Legs 1

This came about really as an accident/joke.  We were planning a cook day to make a few things for this blog on a very rare free Saturday afternoon.  I was walking through the grocery store looking for some chicken pieces to try something new when these giant turkey legs jumped out at me.  Well I’ve never done THESE before…I gotta try it.

Turkey Legs 4

The joke part of it is just how funny I think it is watching people eat a massive leg of meat at theme parks. We have a Six-Flags in the St. Louis area and I always chuckle when I see people walking around on a hot and humid summer day, gnawing on a huge turkey leg. I just think it’s funny. So I wanted to make one.  I like funny, tasty stuff.

Turkey Legs 3

I decided to smoke them for awhile using a creative and amazing product from Backyard Provisions.  These smoking blocks are SO COOL.  They have baskets of herbs and spices in the middle that fill your grill and backyard with delicious aromas and flavors.  The one I used was Onions have Layers. It certainly didn’t disappoint. I was thrilled with the flavors the mix of wood and additional flavors provided.

After a little basic brine, simple spices and unique smoking flavors, this random joke became quite the tasty treat! This is a super easy and fun recipe to try sometime when you have a little extra time and just want to gnaw on a large piece of meat.

Turkey Legs 2

Smoked Turkey Legs

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Smoked Turkey Legs


  • 2 Turkey Legs
  • For Brine
  • Water (about a quart - I just filled a ziploc freezer bag)
  • 1/4c salt
  • 1/4c brown sugar
  • 1 tbs pepper
  • For Basic Turkey Rub
  • 1 tbs salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1/2 tsp sage


  1. Mix all brine ingredients together well.
  2. Brine Turkey Legs for at least 30 minutes up to all day.
  3. Rinse off brine and place on tray.
  4. Mix all rub ingredients together and sprinkle all over turkey legs.
  5. Set up grill for indirect cooking.
  6. Smoke Turkey Legs for about 90 minutes until internal temp hits 155.
  7. Move legs over direct fire and finish them by searing up to internal temp of 165-170.

Leave a Comment

{ 5 comments… read them below or add one }

B November 7, 2016 at 11:07 am

The recipe doesn’t say anything about what kind of wood chips to use?


Kevin November 27, 2016 at 7:20 pm

I always use a mix of hickory and fruit woods.


Lorrin October 2, 2015 at 1:55 pm

What else would you use for the rub to add more flavor and make it “not basic”


Kevin H. October 2, 2015 at 3:53 pm

Whatever you’re going for: cayenne, pepper, chili powder to make spicy. Sugars to make sweet. Smoked paprika to make smokier.


Kevin H. October 25, 2015 at 1:35 pm

Lorrin – the answer is whatever you prefer! Sweet-more sugars. Heat-more cayenne, pepper, chili powder. More paprika for smokier. Just take this basic recipe and tweak to your taste preferences.


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