Easy Smoked Turkey Legs (Juicy and Tender Drumsticks)

Six smoked turkey legs with crispy skin are shown on a tin platter next to grilling tongs.

Easy Smoked Turkey Legs (Juicy and Tender Drumsticks)

How to smoke turkey legs for tender, juicy and flavorful meat with crispy skin. These fair style/Disney theme park smoked turkey drumsticks are easy to recreate in your own backyard. It is all about the brine, the seasoning rub and maintaining the proper smoker temperature.

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Prep Time: 10

Cook Time: 4

Total Time: 16 10

Servings: drumsticks

Calories: 603kcal

Author: Milena Perrine

Ingredients

6 raw turkey drumsticks about 1 to 1 ½ lbs each

BRINE

7 cups of water
⅓ cup coarse salt kosher or sea
½ teaspoon pink curing salt for wet curing* optional, but highly recommended
¾ cup brown sugar
6 bay leaves
4 cloves
1 teaspoon mustard seeds
1 teaspoon peppercorns
7 cups ice cubes

DRY RUB**

½ cup brown sugar
2 tablespoon coarse salt kosher or sea
1 tablespoon garlic powder
1 tablespoon smoked paprika
½ tablespoon fine ground black pepper

Instructions

Rinse the turkey legs with cold water and set aside. Place 7 cups of ice in a large bowl or other container.
Prepare the brine solution - boil the water with the two types of salt and brown sugar. Stir to dissolve, cool down a bit and pour over the ice. The ice cubes will cause it to cool down all the way and the brining solution will get diluted as needed.
Add the bay leaves, cloves, peppercorns, and mustard seeds and submerge the turkey legs. Cover and refrigerate for at least 12 hours (closer to 48 hours for best results).***
When ready to smoke take the drumsticks out of the brine and pat them dry. Discard the brine.
Mix the dry rub and apply it generously over the drumsticks. Let them come to room temperature while you preheat the smoker.
Set up your smoker as per the manufacturer's instructions and preheat it to 225-250 F. Add the smoking wood as specified by its manufacturer.
Place the drumsticks over the smoking rack and smoke until the meat is tender and registers 170 F. This should take about 3 to 4 hours.

Notes

YOU WILL ALSO NEED:

Meat Thermometer

Wood chunks and chips for smoking (hickory or applewood recommended).

*Curing salt - the kind that is used for wet curing meats which generally require cooking before consumption. Do not use more than specified - a bit goes a really long way.

** Use your favorite dry rub instead.

*** You can also use a meat injector syringe to speed up the process.

Nutrition