Ingredients
For the Turkey Legs
- 3 turkey legs about 1 lb. each
- olive oil spray
- 4 tbsp BBQ rub
- 1/2 cup BBQ sauce
For the Brine
- 4 cups cold water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 2 bay leaves
- 1 tbsp black peppercorns
Instructions
- Combine cold water, kosher salt, brown sugar, bay leaves, and black peppercorns in a large bowl. Stir until salt and sugar completely dissolve to create the brine.
- Place turkey legs in a large Ziploc bag and pour in the brine mixture. Ensure legs are fully submerged. Seal bag and refrigerate for 6-12 hours or overnight.
- Remove turkey legs from brine and rinse under cold water. Pat thoroughly dry with paper towels.
- Spray turkey legs lightly with olive oil spray and season generously with BBQ rub.
- Preheat smoker to 275°F. For best results, use cherry wood pellets.
- Place turkey legs directly on smoker grates or use a vertical leg rack. Smoke until internal temperature reaches 175°F, approximately 4 hours.
- Optional: Use a sear gun to crisp the skin for a few seconds.
- Glaze turkey legs thoroughly with BBQ sauce using a brush or by dunking. Continue smoking for an additional 20-30 minutes until glaze sets.
- Rest turkey legs for 5-10 minutes before serving.
Notes
- Plan ahead for brining time - longer brining (up to 24 hours) produces more tender meat
- Actual cooking time may be longer than expected - allow for up to 4 hours of smoking
- If short on time, brine for as long as possible before cooking
- Crisping the skin is recommended for best texture
- Turkey legs should be available at most grocery stores, often sold in 3-packs
Nutrition
Calories: 1205kcalCarbohydrates: 58gProtein: 133gFat: 46gSaturated Fat: 14gPolyunsaturated Fat: 12gMonounsaturated Fat: 14gCholesterol: 481mgSodium: 19865mgPotassium: 2057mgFiber: 1gSugar: 51gVitamin A: 149IUVitamin C: 0.3mgCalcium: 188mgIron: 13mg
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