Smoked Turkey Legs with BBQ Glaze

cooked sauced turkey legs on wooden board

Smoked Turkey Legs with BBQ Glaze

Smoked turkey legs brined, seasoned with BBQ rub, and finished with a sweet glaze for tender, flavorful, fall-off-the-bone meat.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 2

Brining 1

Total Time 1 2 15

Servings

Calories 462kcal

Author Breanna Stark

Ingredients

2 lb turkey legs 3 drumsticks
2 gallons turkey brine per leg
1 tbsp olive oil
¼ cup smoked turkey rub or store-bought poultry seasoning
½ cup BBQ sauce

Instructions

Prep your turkey brine and transfer it into a large container.
Submerge your turkey legs in the brine and store them in the refrigerator for 24 hours.
Remove your turkey from the brine and pat dry.
Coat the turkey legs with olive oil as a binder, then season them liberally on all sides with the turkey rub. Lift the skin to season the meat underneath for extra flavor.
Preheat your smoker to 250°F and place your turkey legs directly on the grates.
After one hour, add the BBQ sauce to a small pot and place it on the smoker alongside your turkey legs to warm up.
Let the turkey legs smoke for 1-½ hours, or until the internal temperature reaches around 165°F to 170°F.
Use a basting brush to glaze the turkey legs in the BBQ sauce, then let them smoke for an additional 20-30 minutes until the sauce is tacky and the internal temperature reaches 180°F.
Remove the turkey legs from the smoker and serve immediately alongside the remaining BBQ sauce for dipping.

Notes

Wood or pellets - I recommend oak, hickory, or pecan for smoking turkey. Avoid harsh woods like mesquite, as they can overpower the meat's flavor.

Nutrition