Smoked Turkey Legs

Reminisce on childhood days at the fair or theme park with these brined, rubbed, and smoked turkey legs.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 476 Calories

Ingredients

• ½ cup white sugar
• 3 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• 2 tablespoons onion powder
• 2 turkey legs
• 1 tablespoon chili powder
• 1 gallon water
• 3 tablespoons onion powder
• 1 cup kosher salt
• 1 tablespoon ground paprika
• 2 tablespoons ground paprika
• ½ teaspoon rubbed dried sage leaves
• 1 teaspoon rubbed dried sage leaves

Recipe Instructions

Step 1

Combine water, kosher salt, sugar, onion powder, garlic powder, chili powder, paprika, pepper, cumin, and sage for brine in a large pot. Bring to boil, making sure salt is completely dissolved. Remove from heat, cover, and let cool to room temperature, 20 to 30 minutes. Pour into a container and refrigerate brine until cold, or to 35 to 40 degrees F (2 to 4 degrees C).

Step 2

Rinse turkey legs in cold water and pat dry. Place legs into cold brine, cover and refrigerate, 4 to 6 hours.

Step 3

Remove legs from the brine, rinse well in cold water, and dry with paper towels. Discard brine.

Step 4

Combine oil, onion powder, paprika, garlic powder, pepper, cumin, and sage for spice rub in a small bowl; mix with a fork until well combined. Generously rub legs with spice rub until covered. Let legs sit on a cooling rack for about 1 hour.

Step 5

Preheat a smoker to 225 degrees F (110 degrees C).

Step 6

Place turkey legs, unstacked, onto wire racks. Place the racks into the preheated smoker. Smoke until meat is falling off of the bone, 4 to 6 hours. Remove from smoker and let rest, 20 to 30 minutes.