These Smoked Turkey Legs are seasoned with my homemade turkey rub, then smoked on a pellet grill until juicy and tender, with a higher-heat finish for beautifully browned, crisp skin. They're inspired by those giant turkey legs you'd find at Disney or a county fair, minus the long lines.
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You can make these smoked turkey legs on any pellet grill, including a Traeger, Pit Boss, or similar pellet smoker.
Recipe at a Glance
- Yield: 2 turkey legs
- Total Time: About 1 hour 20 minutes
- Texture: Crisp, well seasoned skin with juicy, tender meat underneath
- Method: Low and slow on a pellet grill, followed by a higher-heat finish for crispier skin
- Difficulty: Beginner-friendly
- Perfect For: Game day, backyard cookouts, or anytime you're craving county fair turkey leg flavor
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Fair-Inspired Turkey Legs, Right on Your Pellet Grill
I've smoked turkey just about every way possible, from whole smoked turkey for Thanksgiving to smaller smoked turkey breast and even a smaller smoked turkey roast, but turkey legs are one of the easiest options when you don't need to feed a crowd.
The trick is starting them low to pick up plenty of smoke flavor, then increasing the heat at the end. That final temperature bump makes a big difference in the skin, which can otherwise stay a little rubbery when poultry is smoked low and slow.
Serve them with my smoked baked beans or my smoked corn on the cob.
Ingredients You'll Need
- Turkey Legs (drumsticks). Look for legs that are similar in size so they finish cooking around the same time. Larger turkey legs will take longer, so use the internal temperature rather than time to determine when they're done.
- Olive Oil. Helps the rub adhere to the skin and promotes even browning. Any neutral or mild oil works here too, including avocado oil or melted butter.
- Turkey Rub. My smoked turkey rub is made from brown sugar, smoked paprika, sea salt, garlic powder, onion powder, black pepper, crushed rosemary, poultry seasoning, and ground thyme. Feel free to use your favorite store-bought poultry rub instead if you're short on time.
How to Make Smoked Turkey Legs
Preheat the grill. Preheat your pellet grill to 250°F.
Dry the turkey legs. Pat the turkey legs dry with a paper towel. This step helps the skin crisp up rather than steam as it smokes.
Season. Brush the turkey legs with olive oil. Mix the turkey rub ingredients together and generously season the legs all over, pressing the rub into the skin with your hands.
Smoke. Place the turkey legs directly on the grill grates and smoke at 250°F for about 1 hour, flipping halfway through.
Crisp the skin. Increase the grill temperature to 300°F, and continue smoking, turning occasionally, until the skin is browned and crisp and the internal temperature reaches 175°F in the thickest part without touching the bone.
Rest and serve. Remove the turkey legs to a platter, let rest for 10 minutes, then serve.
Jeri's Top Tips
- Press the rub into the skin. Don't just sprinkle it from above. Pressing the seasoning onto the oiled turkey legs helps it stick evenly so you get plenty of seasoning in every bite.
- Season ahead if you have time. You can season the turkey legs with the rub and refrigerate them for 4-12 hours before smoking. This gives the flavor even more time to work into the meat.
- Check the internal temp away from the bone. Insert your thermometer into the thickest part of the leg without touching bone, or you'll get a reading that runs hotter than the meat actually is.
- Don't skip the temperature bump at the end. The higher temperature helps the skin brown and crisp instead of staying soft when smoked entirely at 250°F.
What to Serve with Smoked Turkey Legs
These pellet grill turkey legs pair well with classic cookout sides like Miracle Whip coleslaw, smoked green beans with bacon, or smoked baked potatoes. For a heartier meal, serve them alongside smoked mashed potatoes and gravy, or with roasted root vegetables for something lighter.
How to Store and Reheat
Store leftover turkey legs in an airtight container in the refrigerator for up to 4 days. You can also freeze leftover smoked turkey legs for up to 3 months. Thaw in the fridge before reheating.
To reheat, warm leftovers in the oven at 300°F for 15-20 minutes, or back on the pellet grill at a similar temperature. The microwave works in a pinch, but the skin will lose its crispness.
FAQs
Usually one of two things: the legs weren't patted fully dry before seasoning, or they didn't get that higher-temperature finish at the end. Both help the skin brown and crisp, so don't skip either one.
Yes, but you don't have to. These turkey legs are designed to be seasoned and smoked without brining. If you're looking for the salty, ham-like flavor and pink color associated with some theme park turkey legs, those are typically made with a brining or curing process and will taste different from this dry-rubbed version.
Turkey is safe to eat once it reaches 165°F, but turkey legs benefit from cooking beyond the minimum safe temperature. I prefer to take mine to about 175°F, where the dark meat becomes more tender and the connective tissue has more time to break down.
Yes. This recipe scales easily. Just make sure the legs aren't overcrowded on the grill grates, and give yourself a little extra time if you're cooking a large batch.
Hickory gives the turkey a stronger smoke flavor, while apple and cherry are milder and slightly sweet. Pecan is another great choice if you want something between the two. I also like competition blends when I don't want to overthink it.
More Easy Turkey Recipes
If you enjoyed this smoked turkey legs recipe, try these turkey recipes next:
Printable Recipe
Smoked Turkey Legs
Ingredients
- 2 large turkey legs (drumsticks)
- 2 tablespoons olive oil
- 2½ tablespoons turkey rub (or your favorite store-bought poultry rub)
Turkey Rub
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried rosemary crushed
- ¼ teaspoon poultry seasoning
- ⅛ teaspoon dried thyme
Instructions
- Preheat your pellet grill to 250°F.
- Pat the turkey legs dry with paper towels.
- Brush the turkey legs all over with olive oil. Combine the turkey rub ingredients in a small bowl, then generously season the turkey legs, pressing the rub onto the skin with your hands.
- Place the turkey legs directly on the grill grates. Smoke at 250°F for about 1 hour, flipping halfway through.
- Increase the grill temperature to 300°F. Continue cooking, turning occasionally, until the skin is browned and crisp. Turkey is safe to eat at 165°F, but for more tender dark meat, I prefer to cook the legs to about 175°F in the thickest part without touching the bone. Cooking time will vary depending on the size of your turkey legs and your pellet grill.
- Remove the turkey legs from the grill and let them rest for 10 minutes before serving.
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Notes
- Make Ahead: Season the turkey legs with the rub and refrigerate for 4-12 hours before smoking for even more flavor.
- Rub: No time to mix your own? Any store-bought poultry rub works in its place.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm in the oven at 300°F for 15-20 minutes, or back on the pellet grill at a similar temperature. The microwave works too, but the skin loses its crispness.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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