In this tutorial, we'll show you how to make smoked turkey legs that are perfectly juicy and flavorful.
Use a dry rub for this smoked turkey leg recipe. This method is also referred to as dry brining.
You will be impressed by the flavorful meat you end up with when using a dry brine.
Add lump charcoal to one-half of the smoker. Light the charcoal using a BBQ torch or a starter block. Allow the charcoal to catch fire, and then open the top and the bottom vents as wide as they will go.
Bring the heat of your smoker up to 225℉. Add a few chunks of fruit wood. I recommend apple, pecan, hickory, or alder wood for turkey.
smoke turkey legs
Smoke the turkey until the internal temperature reaches 150 to 155℉.
Brush the turkey with melted butter and continue to smoke until the internal temperature is between 155 and 160℉.
remove and cover
Remove the turkey from the grill, cover it with a foil tent and rest for 20 minutes before slicing.
Leftovers can be stored in an airtight container in the fridge or freezer.