How To Smoke A Turkey Legs

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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. The outside crust will be a golden brown color.

Smoked Turkey Legs Recipe Smoked turkey, Smoked turkey

The first step in preparing smoked turkey legs is to make a brine.

How to smoke a turkey legs. Wrap finished legs individually in foil Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. I smoked them with soaked pecan tree branches for 2 hours to get a nice even smoke coating.

Place turkey legs directly on the grate of the smoking cabinet, and cook for 1 ½ hours. Turn on your grill and toss the foil package on the grate. Heat everything until it starts smoking, then turn off all of the burners except for the one with the foil package.

Place the turkey legs in your smoker with 3 to 4 wood chunks on top of the hot coals. Heat up your smoker to 275°f. Smoke the turkey legs until they reach an internal temperature of 165 °f (74 °c).

Periodically add additional wet wood chips to make more smoke as needed. Place them in a 250 degree oven until they reach 155 degrees f on an instant read thermometer. Here’s how i smoke turkey legs:

Season with jeff's rub (purchase recipes) or cajun seasoning; The heat from the charcoal will slowly cook the turkey legs while the smoke from the woods chips will infuse them with flavor. Rub the turkey legs all over with the mixture, getting under the skin.

This should take about two hours, depending on how large your turkey legs are. How long to smoke turkey legs. Place your turkey legs over indirect heat (the side that is not turned on) and smoke.

Smoke cook turkey legs for 2 to 2.5 hours or until they reach 165 degrees f; Try to get all the air out of the bags and seal them closed. Cook until the deepest sections of the turkey legs reach an internal temperature of 165°f, or about 2 1/2 hours.

You will need a deep large pan with a tight lid for the beginning. Wrap your wood chips in foil and poke a few holes in the package to let the smoke escape. Close the lid and turn the heat to medium.

Remove your turkey legs from the brine mixture. Apply an even layer of the rub to season the meat. Smoke the turkey legs for about 2 ½ to 3 ½ hours.

Fill it with a few inches of water and place the legs into it. In a large stockpot, combine one gallon of warm water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves and liquid smoke. Place your roasting rack on top.

Guess they haven’t seen much turkey! Check them with a meat thermometer. Place some soaked and drained wood chips on the bottom of a roasting pan.

I want the legs to come out moist and packed with flavor, and soaking them in a brine is the best way to achieve this. This tested recipe reproduces the monster turkey legs you see if you visit any of the disney parks where you will see folks stumbling around with delirious smiles. If you want to go a little bit super tender, you can smoke them up to 175°f but we don't recommend it since they continue to cook for a few minutes even after you remove them from the heat.

Hot tip use an instant read thermometer to determine the internal temperature of the turkey. How to smoke turkey legs brining turkey legs: You can smoke your turkey legs in the oven.

This is a little higher than we sometimes do for other smoked meat, but this should allow us a better chance of getting that golden crisp on the skin. Increase temperature to 325°f, then transfer turkey legs to the bottom grill and cook for another 45 to 60 minutes, until the internal temperature reaches 170°f. Keep a reliable meat thermometer handy to keep track of the temperature as you’re smoking.

Place the skin back to its original shape. To properly smoke turkey legs, first you need to brine them for 24 hours. Place your smoker wood chips directly on the charcoal or inside a smoker wood box.

After you brine then, rince off the excess brine and dry them off well, and toss them right on your smoker. The secret to success is curing then smoking the giant turkey legs. How to smoke turkey legs.

How to smoke turkey legs. Combine all the ingredients for the brine in a pitcher and stir well to combine. Transfer the turkey legs to the smoker.

Keep the temperature of the grill between 245 °f (118 °c) and 260 °f (127 °c). Try to leave at least half an inch between each leg. Rinse as much of the brine off as you can then pat dry.

This recipe also works fine with chicken legs, though they will cook faster. Once the smoker is to temp, about 15 minutes, place the turkey legs directly on the grates. Once the cooker reaches temperature place the turkey legs directly on the grate in the smoker and cook.

We’d pay the astronomical $8 to $10 for one and pass it around like a meaty peace pipe, tearing off hunks of turkey like the tacky ravenous tourists that we were so okay with being at that moment. Place the drumsticks on the smoking rack and close. Then simply keep on simmering for one to two hours more.

Coat the turkey legs lightly with oil. Stand up the bag and pour the brine into each bag to completely cover the legs. Once your smoker is up to temperature, transfer the legs to the cooking grates.

First, simmer the legs for half an hour under the lid, then drain the water and refill the pan with the fresh aqua. More wood chips makes more smoke, increasing the smoked flavor of the turkey legs. Then, place your turkey legs on top of the rack.

Smoke for 2 to 2 ½ hours, until the internal temperature reaches at least 165°f. Pull the legs off the smoker when the internal temperature has reached 175 degrees f. Place the turkey legs on the grill rack and close the grill.

Use tongs to place the turkey legs on the grate. Remove turkey from the grill, allow to rest for 10 minutes, then serve warm. Smoke your turkey legs in the oven at 250°f until they reach an internal temperature of 155°f.

Smoked Turkey "STUBBS" Smoked turkey legs, Smoked turkey