My family loves these smoked turkey legs. They are a great change from your everyday chicken drumsticks. The crispy skin and flavor from the cumin and paprika are to die for!
Prep Time6 hourshrs
Cook Time8 hourshrs
Resting Time10 minutesmins
Total Time14 hourshrs10 minutesmins
Course: Main Course
Cuisine: Barbecue
Servings: 8people
Calories: 144kcal
Author: Charlie
Ingredients
Brine Ingredients
1/2cupsugar
1tablespoongarlic powder
1 1/2teaspoonsground cumin
1tablespoonground pepper
1 1/2tablespoonspaprika
1cupkosher salt
1gallonwater
2tablespoonsonion powder
2 - 2 1/2tablespoonschili powder
8turkey legs
Rub Seasoning
1teaspoonground pepper
1teaspoonground cumin
1tablespoongarlic powder
2tablespoonspaprika
3tablespoonsonion powder
3tablespoonslight olive oil
Instructions
Aside from the turkey legs, in a large pan combine all your brine ingredients. Bring to a boil and let sit to come to room temperature. Once at room temperature add your turkey legs and place in the refrigerator to cool for 4 - 6 hours.
Preheat your smoker to 240°F following your manufacturer's instructions. After the brine is well cooled remove from the refrigerator and pat dry with a paper towel. In a large bowl combine all the dry rub ingredients and mix well. Coat each turkey leg thoroughly all over with the rub.
lace your turkey legs into your preheated smoker. I like to use pecan wood for this recipe, however, feel free to use your favourite turkey wood.
Smoke at 225 - 240°F for 4 - 6 hours until the turkey legs have reached an internal temperature of 165°F. You are also looking for a nice golden crust on the outside of the turkey.