This simple Smoked Turkey Leg recipe is dry brined, smoked, and glazed with an amazing honey butter mix that will become an instant family classic! You can't beat the 5 minute prep time!
Sprinkle or use a zip lock bag to cover the turkey legs with the Bada Bing Dry Brine. Place on a sheet pan and leave in the refrigerator for 24 hours.
Smoking Turkey Legs
Heat grill on indirect heat for 275 degrees. Add in a couple pieces of wood for smoking of your choice.
Once the grill is ready, place the turkey legs on a rack that is placed on a sheet pan. Then place on grill
Smoke until the legs reach internal temperature of about 150 degrees.
Combine the melted butter with the honey and stir. Then brush on the turkey legs and continue to cook until internal temperature is 165 degrees.
Notes
Dry Brine: The dry brine will pull some of the moisture out of the skin and it creates a seal which keeps the juices trapped inside. You will notice that the texture of the skin changes and there will be a little bit of drippings on the sheet pan the next day. That is completely normal and means that the dry brine worked.Use a baking rack inside a sheet pan - I just recently started using these and it has made all the difference in the world. My wife got a bit cranky when I tried to use the ones for the kitchen, so she bought me a set I can dedicate just to the grill. 😀 The air flows around the legs, any drippings go inside the sheet pan (use a piece of parchment, if you have it for easy clean up). Using the regular grill grate is great as well but I would stay away from aluminum pans and foil as the turkey legs end up sitting in the moisture and it loses some of the crispy exterior. The interior is still moist and tender though.Let the dry brine work - The dry brine only needs time to do its thing. Let the legs rest in the refrigerator for a full 24 hours before smoking. It requires a bit of preplanning, but you'll love the results. But the prep is less than 5 minutes so it isn't a heavy lift here.Low and slow is the key - I kept the grill close to 275 degrees, but you can go as low as 225. Expect it will take a bit longer for the turkey to reach the safe internal temperature. Internal temperature needs to be 165 degrees to be fully done.Wood choice - If you aren't sure what wood you want to use, check out our Wood Choice Smoking Cheatsheet. This will provide a guide for what wood typically pairs well with the type of meat you are smoking.Tough Turkey Legs: There are a lot of tendons and ligaments in turkey legs. The best way to break down all of that connective tissue is to let the legs smoke low and slow for the full 3-4 hours. Too often, removing them early will not give them time to break down the connective tissues.Internal Temperature When Done: 165 degrees