Smoked turkey legs are a classic fair and carnival food. With their tantalizing aroma and flavorful meat, it’s no wonder they have become so popular. But smoking turkey legs properly requires finesse. Getting the temperature just right is key to ending up with legs that are tender, juicy and packed with smoky flavor.
Why Temperature Matters
Temperature plays a crucial role in producing great smoked turkey legs for a few reasons:
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It impacts how long the legs need to cook. Turkey legs are very thick so they require a long smoking time. Proper temperature ensures the inside cooks through without the outside drying out.
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It affects moisture levels Low and slow smoking around 250°F lets moisture permeate the meat Higher temperatures cause moisture loss.
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It influences smoky flavor. Lower heat gives the smoke more time to impart flavor before the meat cooks through.
So what’s the magic number for perfectly smoked legs? Let’s take a look.
The Sweet Spot is 250-275°F
Most experts agree that maintaining a temperature between 250-275°F is ideal for smoking turkey legs. Here’s why this range hits the mark:
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Cooks the inside without drying the outside. Legs need to reach an internal temperature of 165°F for food safety. At 250-275°F, they can cook for 2 1/2 – 3 hours to reach this safe internal temp without the exterior meat drying out.
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Infuses moisture. Low, gradual cooking gives moisture time to distribute evenly throughout the meat. This ensures tender, juicy meat from the surface to the bone.
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Allows smoke to permeate. The longer the legs are exposed to smoke at a lower heat, the more smoky flavor they’ll develop.
So for the perfect balance of food safety, moisture and smokiness, aim for 250-275°F when smoking turkey legs.
Going Above or Below the Sweet Spot
It’s possible to smoke turkey legs at temperatures above or below the ideal range, but each comes with tradeoffs:
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Above 275°F – Leads to drier meat and less smoke penetration. You may cut down on cooking time, but moisture and flavor will suffer.
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Below 250°F – Meat retains more moisture and smoke flavor but takes much longer to cook through. Leaving food at unsafe temperatures too long increases food safety risks.
For best results, stick with 250-275°F for the full smoking time. Only increase heat at the very end if you want to brown or crisp the skin.
Monitoring Temperature Closely
Maintaining proper smoking temperature takes some attention and adjustment:
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Use a reliable thermometer. Don’t rely on your smoker’s built-in thermometer alone. Invest in a high-quality digital thermometer to monitor the internal temp.
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Make adjustments. If the temp creeps above or below your target, tweak the vents or make coal adjustments to get back on track.
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Check often. Keep a close eye on temperature, especially during the first hour as the smoker stabilizes.
Other Tips for Perfect Legs
Along with monitoring temperature, here are some other tips:
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Brine legs first to infuse moisture and flavor. A saltwater brine works nicely.
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Apply a dry rub for flavor and browning. Use spices like paprika, garlic, pepper.
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Smoke with fruit wood like apple or cherry for mild, fruity flavor.
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Finish over higher heat to crisp skin after smoking.
Game Day Worthy
When you properly smoke turkey legs low and slow at 250-275°F, you’ll end up with juicy, tender meat with a lovely smoke ring. Serve them up at your next game day party or weekend cookout for a crowd-pleasing dish. The hours of smoking are well worth it for legs that rival any fair or theme park. Maintaining the right temperature is the key to smoked turkey legs worth waiting in line for!
So grab your smoker, thermometer and some big turkey legs and get smokin’! Careful monitoring and staying in the 250-275°F sweet spot will reward you with finger-lickin’ good smoked turkey legs.
How to Make This Recipe
- In a big pot, mix 3 cups of water, salt, honey, and spices. Bring to a boil.
- Mix the ice cubes and the last two cups of water until the ice melts. Let the brine cool to room temperature.
- Put the turkey legs in two bags that can be closed again and again, and pour the brine over them. Stash them in the fridge overnight.
- Set up a smoker or grill with a smoke pack to cook food indirectly. Drain the turkey legs and pat them dry. Put the leg on the grill or smoker and cook it at about 250°F until an instant-read meat thermometer reads 165°F in the thickest part of the leg.
Weigh your salt. Salt crystal size in different brands of kosher salt can vary dramatically. This recipe calls for 1/2 cup of Diamond Brand kosher salt. If you have a different brand, measure out 72 grams of salt. If you don’t have a scale, stick with 1/3 cup of kosher salt. Also, give your turkey legs a quick rinse after brining to remove any excess salt.
Smoking chicken or turkey can often lead to rubbery, chewy skin. If you want to eat the skin off of the smoked turkey legs, put them over a direct flame for a few minutes after smoking to make the skin crispy.
Along with these turkey legs, a rich and creamy side dish like garlic mashed potatoes or creamy mac and cheese would be great. A simple side dish that doesn’t have mayo, like this tangy apple coleslaw or German-style potato salad, would be great for a picnic.
- Use apple wood chips or chunks for smoking. You can use hickory instead of apple wood if you can’t find apple wood.
- Don’t brine your turkey for longer than 24 hours.
- Turkey legs that are left over can be kept in the fridge for up to 4 days in an airtight container. To warm it up again, put it in an oven set to 300°F or on the grill.
- This recipe is suitable for gluten-free and dairy-free diets.
What You’ll Need to Make This
- Kosher salt—The amount of salt you add to the brine may need to be changed depending on the brand of kosher salt you use. Crystal sizes in kosher salt can vary dramatically. Use 1/2 cup of Diamond Crystal kosher salt for this. If you’re not sure about the brand or are using a different one, be careful with the salt. You should have 72 grams.
- Honey—Adding a little sugar to your brine makes the turkey taste better and helps the skin turn golden brown.
- Turkey legs: When you buy chicken, try to find pieces that are all about the same size so they cook at the same time.
Smoked Turkey Legs Recipe
FAQ
How long does it take to smoke a turkey leg at 225 degrees?
What temperature should turkey legs be cooked at?
How long does it take to smoke a turkey at 250 degrees?
Is it better to smoke a turkey at 225 or 275?
What temperature should turkey legs be smoked?
Safe internal temperature of turkey is 165°. Although, through personal experience has showed me that at 165° internal temperature leg meat in not quite as done as it should be. That’s why I smoke my turkey legs until they reach 170°. How many turkey legs per person?
How long to cook smoked turkey legs?
Here’s how long to cook smoked turkey legs, depending on how you’re smoking them: Add your favorite wood chips or charcoal to a smoker, and preheat the smoker to 250 to 275 degrees F (120 to 135 degrees C). Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees F (75 degrees C).
How do you smoke a turkey leg in a smoker?
Add your favorite wood chips or charcoal to a smoker, and preheat the smoker to 250 to 275 degrees F (120 to 135 degrees C). Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees F (75 degrees C). Use a meat thermometer for most accurate results.
What temperature should a turkey leg be cooked at?
Close the lid immediately and let it cook until internal temperature reaches 170°. (Safe internal temperature for turkey is 165° but I often notice that leg meat tends to be underdone at that temrpature.) Traditionally, turkey legs are enjoyed while standing and walking around at the theme park or at a fair.
How do you smoke turkey legs on a pellet grill?
Here are the steps involved in smoking turkey legs: 1. Preheat the pellet grill to 225 degrees Fahrenheit. 2. Place the turkey legs on the grill, skin side up. 3. Smoke the turkey legs for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit. 4. Baste the turkey legs with your favorite barbecue sauce every hour or so. 5.
What temperature should smoked turkey drumsticks be smoked?
At 170 F smoked turkey drumsticks are perfectly cooked and tender. All that being said it is important to note that a 170 F internal temperature could be reached in less than the 3 to 4 hours of smoking time if the smoker’s temperature runs higher. Be sure to control it – the 225 to 250 F range is essential.