Can smoked turkey legs you make at home possibly be as good as the ones like at the fair or carnival or Renaissance festival or Disney? Actually, they’re even better. All it takes is a simple brine and a little patience.
Ever wonder if smoked turkey legs made at home could possibly be as good as the ones at carnivals and Renaissance festivals? Actually, they’re better. And you don’t have to stand in a long line to get one. Or pay an exorbitant price. An overnight soak in a brine and a few hours on a smoker or grill is all you need. Trust us, these smoked turkey legs are so rich, so succulent, so infused with flavor that we bet your friends and family would happily wait in line and pay for these drumsticks…or maybe at least do the dishes.–Angie Zoobkoff
Smoked Turkey Legs
- Quick Glance
- 30 M
- 1 D, 4 H
- Serves 4
Special Equipment: Apple wood for smoking; instant-read thermometer
IngredientsEmail Grocery List
Recipe Testers Reviews
Smoked turkey legs have never been high on my must-try carnival food list. However, after making these, I think I'll be indulging every opportunity I get! They were truly exceptional. Crispy and smoky on the outside, while remaining moist and tender on the inside, thanks to the overnight brine. The spice list seems a little heavy on the black and cayenne pepper at first glance, but don't shy away from it—the smoked turkey legs were full of flavor from the spices but not spicy at all. Would I serve them at Thanksgiving? They certainly were tasty enough to serve to company, and if your Thanksgiving dinner was a fairly casual affair or an outdoor dinner, I think this would be a great fit. In a traditional formal Thanksgiving dinner setting, they might be a bit out of place.
The end product of this smoked turkey legs recipe is a very rich, smoky meat that’s superb in flavor and texture. It’s reminiscent of the fare at almost anyplace I’ve visited that features smoked turkey legs. The best part is that you can make these at a fraction of the cost! Robust and flavorful, they would be a welcome addition to many a festive table or picnic table! I used one as a treat along with the deli meats and cheese meal that we usually have on weekends. One thing to keep in mind, though, is you’ll probably want to discard the skin, just as you would after smoking any fowl. Finishing the turkey legs for a few minutes on the grill might fix that, but it’s never guaranteed, and you risk ruining the meat. No problem. That luscious smoked turkey meat will have you forgetting all about the skin! I used apple wood.