It’s easy to make these fake Disney World Smoked Turkey Legs, and they taste just like the smoky, salty treat you’d get at a fair or amusement park. These turkey legs are juicy and tender from the brine with a perfectly crispy crust from the grill.
This dish is easy to make when you’re craving it and looks fancy enough to serve at a holiday dinner.
When I was young, trips to Disney World were met with so much excitement. Along with getting to see the coolest place on Earth (because who wouldn’t be excited about that?!), I also got time off from school. As a kid, I’d much rather color pages and play I Spy than work on my multiplication tables, thank you very much.
And the dish I couldn’t wait to eat was the Smoked Turkey Legs! They were perfectly salty and smoked to a rich, dark, and glossy finish. For me, it was those drumsticks that were the main attraction.
We can’t always go to Disney when we want a Smoked Turkey Leg, but I can make these turkey drumsticks that taste just like the real thing, if that’s even possible!
You can also make a lot of them without much trouble, which is always a plus in my house!
Mastering the Art of Smoking Juicy Turkey Legs at 300°F
Smoked turkey legs are a classic appetizer that can be found at carnivals, theme parks and backyard barbecues. When cooked properly they have tender meat that pulls right off the bone and crispy, smoke-infused skin. But to achieve the ideal texture and flavor, you need to smoke the legs at the right temperature – around 300°F. In this comprehensive guide, we’ll explain how long to smoke turkey legs at 300°F for finger-licking perfection.
Why 300°F is the Magic Number
Poultry needs to reach an internal temperature of 165°F to be safe to eat. Smoking at too high of a heat, like 325°F or above, can cause the collagen in turkey legs to shrink and toughen rather than break down into gelatin. But too low of a temperature, like 275°F, won’t render the fat and make the skin crisp.
300°F hits the ideal mark between cooking the meat through without drying it out and getting the skin deliciously browned and crispy. At this moderate heat you get even cooking thorough collagen breakdown, and the reaction that makes the skin crispy (called the Maillard reaction).
Step-by-Step Guide to Smoking Turkey Legs at 300°F
Follow these simple steps for irresistible smoked turkey legs every time:
- Brine the Turkey Legs
Soaking the legs in a saltwater brine infuses flavor and helps retain moisture. Dissolve 1⁄2 cup kosher salt and 1⁄2 cup brown sugar per quart of warm water until fully dissolved. Cool, then submerge legs and refrigerate 12-24 hours.
For extra flavor, add spices, herbs, citrus, or curing salt.
- Apply a Dry Rub
Coat the brined legs evenly with a flavorful homemade or store-bought dry rub. Let sit 30 minutes before smoking.
- Set Up Smoker at 300°F
Use charcoal, wood chunks, or pellets to bring your smoker to 300°F. Apple, cherry, hickory, and maple all work well.
- Smoke Legs for 2-3 Hours
Place legs directly on the smoker grates. Smoke for 2-3 hours until 165°F internally. Replenish fuel as needed to hold 300°F.
- Finish on a Hot Grill
For crispy skin, finish over direct heat on a grill for 2-5 minutes per side. Brush with sauce in the last few minutes if desired.
- Let Rest and Serve
Allow to rest 10-15 minutes before digging in. Enjoy!
How Long to Smoke Turkey Legs at 300°F
The timing can vary a bit based on the size of your legs, but here are general guidelines when smoking at 300°F:
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1 to 1 1⁄2 lbs: Smoke for around 2 hours
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1 1⁄2 to 2 lbs: Smoke for 2 1⁄2 to 3 hours
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2 to 3 lbs: Smoke for 3 to 4 hours
An instant read thermometer is the best way to gauge doneness. Check the thickest part of each leg, avoiding bone contact. Rest when 165°F is reached.
Tips for Maximizing Flavor & Texture
Follow these tips for the very best smoked turkey legs:
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Brine 8-12 hours for juicy meat
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Apply rub just before smoking so it sticks
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Use apple, cherry, or pecan wood for mild sweetness
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Spritz with juice or broth every 45 minutes
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Wrap at 150°F internal to steam and retain moisture
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Grill over direct heat to finish for crispy skin
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Let rest 10-15 minutes before slicing into
Troubleshooting Common Issues
Having trouble getting perfect smoked legs? Here are some common problems and solutions:
Issue: Skin isn’t getting crispy
- Finish over direct grill heat at the end
Issue: Meat is dry or rubbery
- Brine legs properly and monitor temperature
Issue: Smoky flavor is too strong
- Use milder wood like apple or cherry
Issue: Takes too long to reach 165°F
- Smoke at 300-325°F instead of lower temps
Issue: Skin is burnt but inside raw
- Maintain steady 300°F heat the entire time
With the right techniques, you can master smoking succulent turkey legs at 300°F. The key is controlling the temperature and using a thermometer to monitor doneness. Enjoy your deliciously tender and smoky turkey legs!
Serving Suggestions and Side Dishes
Smoked turkey legs make a stellar appetizer or meal. Serve with:
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Barbecue sauce, ranch, honey mustard, or ketchup for dipping
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Coleslaw, potato salad, baked beans, or mac and cheese as sides
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Cornbread, rolls, or biscuits
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Iced tea, lemonade, or beer to drink
Leftovers & Storage
Let smoked legs cool within 2 hours, then refrigerate up to 4 days. Reheat gently in the oven or on the grill until warmed through. Freeze for longer storage. Store any leftover rub or sauce in airtight containers.
More Fun Ways to Smoke Turkey
Once you’ve mastered smoking legs, try your hand at these other turkey creations:
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Whole smoked turkey – Delicious for holidays
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Smoked turkey breast – Sliced for sandwiches
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Smoked turkey wings – Saucy and addictive
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Smoked turkey thighs – Juicy dark meat
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Smoked turkey drums – Smaller portion
How to Make Smoked Turkey Legs
Begin by making the simple quick brine. Add water, brown sugar, both salts, smoked paprika, garlic powder, onion powder, and garlic powder. Bring to boil, stirring constantly until all ingredients have completed dissolved.
Step 2: Once dissolved, stir in ice and cool water to complete cool brine.
Step 3: Place drumsticks into a large container and pour the brine over meat until fully submerged. Let turkey legs soak in the bine in the fridge for 4-24 hours.
Step 4: Once the brine bath is completed, thoroughly rinse off each turkey leg. Pat dry with a paper towel.
Step 5: While the turkey legs are drying, preheat the smoker from 275°F to 300°F.
Step 6: Place turkey legs in the smoker and cook for 1. 5 hours or until the legs reach an internal of a minimum of 167°F.
- Storage: You can keep any extra turkey legs in the fridge for up to 5 days in an airtight container.
- Reheating: To reheat, put in a baking dish and cover with a piece of foil that doesn’t fit tightly. Warm in an oven set to 350°F for 45 minutes to an hour, until hot all the way through.
Smoking times vary from grill to grill. I use a Weber SmokeFire Pellet Grill, and it takes me about 120 minutes to completely cook. Ultimately you want to check the internal temperature and make sure an instant read thermometer registers to 165°F.
Smoked meat naturally has a pink hue, even when fully cooked. Normally there will be a pink ring around the meat with a deeper pink hue towards the center. If the internal temperature reaches a minimum of 165°F, then it is safe to consume.
The main course of these fake smoked turkey legs is simple and tasty. You can serve them at a backyard BBQ in the summer or at a fancy holiday dinner. If you’re having a barbecue, serve this with coleslaw, pasta salad, potato salad, macaroni salad or mac and cheese, or potato salad. For a more formal event, serve this with pumpkin spiced green beans and a Farro Salad for a totally delicious meal!
What ingredients do you need to make Smoked Turkey Drumsticks?
Make easy turkey drumsticks with simple ingredients, many you may already have in your pantry. If you want to brine and grill, you’ll need the following things, which you can either have on hand or get from the store:
Most grocery stores in our area sell turkey legs all year long in the meat counter or butcher section. If you are unable to locate, most stores will special order at no additional cost.
Feel free to use light or dark brown sugar. If you like lighter brown, use that instead of dark brown. I like the deeper, richer caramel flavors of dark brown in this recipe.
Note that we recommend using kosher salt for this recipe. You may use table salt instead, but you will want to half the amount.
Smoked Turkey Legs Recipe
FAQ
How long does it take to smoke a turkey at 300 degrees?
How long does it take to smoke turkey legs?
Is it better to smoke a turkey at 225 or 250?
How long do you smoke turkey legs in a smoker?
With your smoker preheated to 225 degrees F, you’re ready to place your turkey legs directly on the grill grates, close the lid, and smoke for approximately 1.5 hours with your favorite wood. Pull the legs off the smoker when the internal temperature has reached 175 degrees F.
What temperature should smoked turkey legs be cooked at?
We recommend setting up the grill or smoker for indirect heat to cook at 300°F. This seems to be the best temperature for smoking turkey legs. Any lower your smoked turkey legs will not only take forever but the skin likely won’t crisp up. Any higher and you risk burning the sugar in your BBQ rub.
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.
How do you smoke turkey legs on a charcoal grill?
Preheat smoker to 225-250 F. Place the drumsticks on the smoking rack and close. The heat from the charcoal grill will slowly cook the turkey legs while the smoke from the woods chips will infuse them with flavor. Maintain the temperature and replenish both charcoal and smoking wood as needed, per the specifications of the manufacturer.
How do you make smoked turkey legs?
Smoked turkey legs is a great recipe for your smoker, it’s so juicy, tender, and full of flavor from the brine and the coat of seasoning. Place turkey legs into large zip-top bags 2-3 legs per bag, depending on the size. Combine all the ingredients for the brine in a pitcher and stir well to combine.
Do you brine turkey legs before smoking?
Brine for a good 6-12 hours before you smoke the turkey legs, you’ll be glad you did. Take the turkey legs out of the brining solution and rinse them off under cold running water and pat dry before seasoning. Don’t worry, there’s still plenty of briny goodness inside the meat.