These Smoked Turkey Legs are an awesome Disney copycat that tastes just like the ones in the theme park. They are large and in charge, coming ‘atcha with tons of smoky flavor. So go ahead and skip the theme park, and make your very own smoked turkey legs at home!
Smoky, juicy oven-baked turkey legs are a classic favorite, bringing that mouthwatering barbecue flavor into your own kitchen. While smoking meat requires special equipment, you can easily achieve similar results right in your oven with just a few simple tricks.
In this step-by-step guide, I’ll walk you through how to transform ordinary turkey legs into tender, smoky masterpieces using common household tools. With the right preparation and technique, your oven can infuse turkey legs with rich, barbecue essence that rivals true barbecue smoking.
Benefits of Oven Smoking Turkey Legs
Oven smoking has several advantages over traditional outdoor smokers
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Convenience – No need to monitor temperature or weather. Smoke indoors anytime.
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Temperature Control – Oven heat is precise and consistent compared to an outdoor smoker. Ensures properly cooked meat.
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Space Saving – Takes up minimal room compared to large smokers
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Simplicity – Uses tools you likely already own like foil, pans, wood chips. Minimal specialty gear needed.
With the right approach, your home oven can achieve smoky barbecue turkey just as delicious as larger smokers.
Ingredients
Smoking turkey legs in the oven requires only a few basic ingredients:
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Turkey Legs – 1-2 lbs of drumsticks or whole legs. Avoid pre-brined or injected. Opt for organic/free-range.
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Wood Chips – Mesquite, hickory, applewood. Soak before using.
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Foil – Heavy-duty recommended.
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Cooking Spray – Prevents sticking.
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Seasonings – Salt, pepper, paprika, other dry rub spices.
That’s it! Now let’s get smoking.
Step-by-Step Guide
Follow these simple steps for flavorful oven-smoked turkey legs every time:
1. Prep the Turkey Legs
Rinse legs and pat extremely dry. Poke holes all over using a fork to help smoke penetrate. Apply dry rub generously over legs and massage in. Let sit 30 minutes.
2. Soak Wood Chips
Place wood chips in bowl and cover with water for at least 30 minutes. This prevents burning. Drain well before using.
3. Prep Roasting Pan
Line pan with foil and coat with cooking spray. Scatter drained wood chips evenly across bottom.
4. Smoke the Legs
Arrange legs on top of wood chips. Seal pan tightly with more foil. Poke several small steam vents.
5. Bake Low and Slow
Bake at 250°F for 2-3 hours until internal temp reaches 165°F. The trapped smoke infuses the meat.
6. Finish on the Grill (Optional)
For crispy skin, finish legs on a hot grill for 5-10 minutes.
7. Let Rest and Serve
Allow legs to rest 10-15 minutes before slicing. Serve hot, room temp or chilled.
Oven Smoking Tips
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Use a meat thermometer to prevent overcooking.
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Let legs rest before carving to retain juices.
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Avoid frequent peeking under foil.
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For more smoke, use extra wood chips.
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Try adding herbs like rosemary or sage to wood chips.
Get Creative with Wood and Seasonings
One of the best parts of oven smoking is how much room it allows for creativity and customization. Try out different wood chip varieties and spice rubs to put your own unique spin on smoked turkey legs.
Woods to Try
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Hickory – Bold, bacon-like flavor
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Mesquite – Intense, earthy smoke
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Apple – Mildly sweet, fruity essence
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Cherry – Delicate, fruity smoke
Spice Rub Ideas
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BBQ rub – Paprika, garlic, cumin, chili powder
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Jerk seasoning – Allspice, thyme, brown sugar
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Lemon pepper – Lemon zest, cracked black pepper
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Cajun – Cayenne, oregano, garlic powder
Don’t be afraid to experiment with different woodsmoke essences and spice blends. It’s an easy way to take your oven-smoked turkey legs to the next level.
Frequently Asked Questions
How long does it take to smoke turkey legs in the oven?
Plan on 2-3 hours of smoking at 250°F, until the internal temp reaches 165°F. The slower smoking time ensures tender, juicy meat.
What temperature should I smoke turkey legs?
Keep the oven temp low, between 225-275°F, for an extended smoke that tenderizes the meat.
Do I need to brine or marinate turkey legs first?
Brining is optional since oven smoking keeps legs moist. A simple dry rub adds plenty of flavor.
What wood is best for smoking turkey?
Hickory and mesquite give bold, classic smoke flavor. Sweeter fruit woods like apple and cherry also pair well.
Can I finish legs on the grill for crispy skin?
Yes! Grill over direct high heat after smoking for 5-10 minutes to crisp up the skin.
What sides go well with smoked turkey legs?
Classic barbecue pairings like coleslaw, beans, cornbread, and potato salad complement the smoky flavor.
Enjoy Your Smoky Oven-Baked Turkey Legs
With this simple oven smoking technique, you can now enjoy moist, tender turkey legs filled with rich, barbecue essence anytime. Adjust the recipe to your taste preferences by trying different woods, spices, and smoking times until you perfect your own signature turkey legs.
So turn up the smoke and get ready to become the new barbecue master right from your home oven. Your family and friends will be amazed at the incredibly flavorful turkey you can create without any fancy equipment. Smoky oven-baked turkey legs for the win!
How to Cook Smoked Turkey Legs
Smoking these turkey legs involves a 2-step process (3 if you count devouring these bad boys!):
- Brine. First up, prepare the brine and add the turkey legs. Place in the fridge and allow the legs to cure for 24 hours. I like to cure my turkey legs in a gallon zip-top bag to make sure they’re fully submerged.
- Smoke. After your turkey legs have been curing for an entire day, remove them from the brine, rinse them with cool water, and pat dry. 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.
Give the turkey legs a moment to rest and come down in temperature before eating. Oh, and don’t even think about pulling out any silverware. This food should be attacked by hands and teeth only. I like to wrap mine in my Hey Grill Hey butcher paper for looks AND to have the paper as a nice handle to keep your hands clean.
Where to Buy Turkey Legs
Okay, you’re ready to begin the great turkey smoke, but where do you find those ginormous turkey legs? The legs at Disneyland are male tom turkey legs. These guys are anywhere from 1 ½ -2 pounds a piece! They can easily feed two people, and they’re a great option when you’re in the park and need a major protein refuel.
But if you head to your local grocer, you’ll find that most turkey legs at the grocery store are hen legs. These are smaller than those sold in Disneyland and are approximately 3/4 -1 pound a piece. For today’s recipe, we’re going with these hen legs. Even though they aren’t as big as the tom turkey legs, they’ll still taste just as delicious, and they are more readily available. I personally like cooking hen legs; they don’t take as long, and they’re a more logical serving size per person.
If you’re really gung-ho about smoking the big tom legs, you can occasionally you can get your butcher to get tom turkey legs. This takes a bit of extra time and preparation, but if you can get your hand on some of these, I say go for it! This same recipe will work for these giant turkey legs, just keep in mind you’ll have to increase the cooking time to get them up to a safe consumable temperature.