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
1 1/2teaspoonsground cumin
2 - 2 1/2tablespoonschili powder
3tablespoonslight olive oil
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.