These smoked turkey legs spend time in a bourbon-citrus brine, then they are seasoned with a fantastic Creole rub and smoke-roasted until juicy and tender. If you’re a big fan of Renaissance Faire and theme park eats, this recipe is for you!

Are you the person who reaches for the turkey leg at Thanksgiving? Do you enjoy smoked turkey legs at the fair or Disney World? Do you feel like a powerful monarch with a large poultry stick in your hand? Well, you don’t have to wait for special occasions to feel like royalty. Instead, make them at home!

Smoked turkey legs are versatile. Eat them whole or shred them up and use them in other recipes. They can also be used to make our delicious smoked turkey gravy!

You might be wondering why I chose a bourbon brine for this recipe. Well, first of all, why wouldn’t I? Bourbon is good! Also, it imparts a deep, earthy flavor to turkey. The citrus in the brine lends a bit of sweetness, and the Creole rub adds complexity that ties it all together.

Ingredients

• 6 turkey legs
• Easy Creole Turkey Rub (or your favorite low-sodium poultry rub) – please note that you will need to make the Creole rub without coarse salt. The celery salt listed in the recipe is fine.
• 1-gallon water
• 2 oranges
• Bourbon (sub with whiskey or rum, or 1/2 apple juice and 1/2 apple cider vinegar for non-alcohol option)
• Morton kosher salt (this recipe was formulated using this brand. Other brands may result in a different result – do not use table salt).
• Dark brown sugar packed
• Fresh rosemary sprigs
• Bay leaves
• Black peppercorns, lightly crushed (sub with red pepper flakes)
• Ice

Making the bourbon-citrus brine

• Bring water, salt, and sugar to a light simmer in a large stockpot for 2 minutes.
• Remove from the heat and stir in ice, bourbon, sliced oranges, rosemary, bay leaves, and peppercorns.
• Allow the brine to cool completely.
• Trim excess skin (not all) from the turkey legs.
• Submerge the turkey legs in the cooled brine mixture, cover the stockpot tightly, and place it in the refrigerator for 8-12 hours.

Grilling/Smoking Turkey Legs

• Preheat your pellet grill to 250 degrees F. If using a charcoal grill, set it up for two-zone cooking and add a handful of your preferred wood chips 5 minutes before cooking.
• While the smoker is heating, remove the turkey legs from the wet brine and blot them dry with paper towels. Discard the brine.
• Season with Creole rub.
• Place the turkey legs on the grill grates (or indirect side for charcoal unit).
• Close the lid, and smoke turkey drumsticks for 2 to 2.5 hours, or until they reach an internal temperature of 185-190 degrees F.
• Remove from the grill and place them on a clean cutting board.
• Rest them for at least 10 minutes. Serve and enjoy!
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 6 weeks.

Optional Bastes and Sauces

Do you like you smoked turkey legs saucy? I have some delicious sauces and glazes for you to try! During the last 15-20 minutes of cooking, baste the bourbon brined turkey legs with one of the following recipes below:

• Easy Hot Honey
• Apple Jalapeno BBQ Sauce
• Spicy Cherry Apple BBQ Glaze

Ways to use smoked turkey legs

• Serve them, fair-style with your favorite side dishes.
• Add a whole leg to bean soups or collard greens during cooking for a nice, smoky flavor.
• Shred the leftover turkey meat, and add it to casseroles, stews, and turkey pot pie.

Print

Smoked Turkey Legs

These turkey legs are submerged in a bourbon brine, coated in a Creole rub, and cooked low and slow until the meat is juicy and tender.

Course Main Course

Cuisine American BBQ

Keyword brined turkey legs, smoked turkey legs

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 6 servings

Calories 1118kcal

Ingredients

• 6 turkey legs
• 1/3 cup Easy Creole Turkey Rub (make the rub without coarse salt, or use your favorite low-sodium poultry rub)
• 1 gallon water
• 2 oranges, sliced
• 1 cup bourbon (sub with whiskey or rum)
• 1/2 cup Morton kosher salt
• 1/2 cup dark brown sugar packed
• 2 sprigs rosemary
• 3-4 bay leaves
• 1 teaspoon peppercorns lightly crushed (sub with red pepper flakes)
• 1 1/2 cups ice

Instructions

• Bring water, salt, and sugar to a light simmer in a large stockpot for 2 minutes.
• * Remove from the heat and stir in ice, bourbon, sliced oranges, rosemary, bay leaves, and peppercorns.
• * Allow the brine to cool completely.
• * Trim excess skin (not all) from the turkey legs.
• * Submerge the turkey legs in the cooled brine mixture, cover the stockpot tightly, and place it in the refrigerator for 8-12 hours.
• * Preheat your pellet grill to 250 degrees F. If using a charcoal grill, set it up for two-zone cooking and add a handful of your preferred wood chips 5 minutes before cooking.
• * While the smoker is heating, remove the turkey legs from the wet brine and blot them dry with paper towels. Discard the brine.
• * Season with Creole rub.
• * Place the turkey legs on the grill grates (or indirect side for charcoal unit).
• * Close the lid, and smoke turkey drumsticks for 2 to 2.5 hours, or until they reach an internal temperature of 185-190 degrees F.
• * Remove from the grill and place them on a clean cutting board. Rest them for 10 minutes. Serve and enjoy!
• * Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 6 weeks.

Nutrition

Calories: 1118kcal | Carbohydrates: 22g | Protein: 133g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Cholesterol: 481mg | Sodium: 9979mg | Potassium: 2076mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2992IU | Vitamin C: 0.1mg | Calcium: 179mg | Iron: 13mg

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