Smoked Turkey Legs Recipe
My family loves these smoked turkey legs. They are a great change from your everyday chicken drumsticks. The crispy skin and flavour from the cumin and paprika are to die for!
Servings: 8 people
Calories: 144kcal
Ingredients
Brine Ingredients
- 1/2 cup sugar
- 1 tablespoon garlic powder
- 1 1/2 teaspoons ground cumin
- 1 tablespoon ground pepper
- 1 1/2 tablespoons paprika
- 1 cup kosher salt
- 1 gallon water
- 2 tablespoons onion powder
- 2 - 2 1/2 tablespoons chili powder
- 8 turkey legs
Rub Seasoning
- 1 teaspoon ground pepper
- 1 teaspoon ground cumin
- 1 tablespoon garlic powder
- 2 tablespoons paprika
- 3 tablespoons onion powder
- 3 tablespoons light 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.