Sunday, March 17, 2013

Smoked Gobbler Legs

After going to the local "Trade Days" in McKinney, Tx and seeing everyone walking around with a giant Smoked Turkey Leg,  I decided I had to try and make these at home.  So, after scouring the internet for recipes and becoming more and more confused, I decided to wing it.  (No Pun Intended. OK, maybe a little) These turned out very moist and tender and had the perfect amount of smoke flavor.


  • Turkey Legs
  • 1 Gallon of Water (Enough to cover turkey legs)
  • 3/4 Cup Brown Sugar
  • 1 Cup Salt or Creole Seasoning
  • Your favorite Rub  (I will include a sample rub below)
  • Cooking Spray

RUB: Equal Parts of each

  • Paprika
  • Onion Powder
  • Cavender's Greek Seasoning
  • Garlic Powder


  • Add Brown Sugar and Salt or Creole Seasoning to water and bring to rolling boil for about 5 minutes.  This will allow time for the seasoning to dissolve. After the 5 minutes, remove from the heat and let cool to room temperature. I like to throw in some ice cubes to help cool quicker.  After cooling the brine, it's time to throw in the Turkey Legs and brine and in the fridge for 12 hours or overnight.

  • After brining overnight, it was time to fire up the weber rapid-fire chimney and smoker. Since I was only making 3 legs,  I decided to use my favorite smoker. It's my Lions Mini WSM. I got the temp up to about 290 - 300 degrees.

  • Added a few apple wood chunks and she started smoking.

  • I sprayed the legs with some cooking spray and added some rub. The spray helps crisp the skin a little and also helps the rub stick.

  • Time to put the legs on the smoker and kick back. These will take a few hours.

  • I even had time to enjoy a cigar with my best grilling buddy. 

  • After about 2 hours, these were nearing an internal temp of 165 degrees.  Once they hit 165 - 170 degrees, it's time to remove them and let them sit for about 20 minutes.  This lets the juices settle and keeps the moisture in.

  • Once they rest for a little bit, they are ready to eat. You can wrap in foil and set in the fridge and eat the next day if you'd like.  Either way, they are great.  Next time, I might try at a lower temp and see if this helps crisp the skin a little more.  

These can also be made without the skin. I have had several BBQ'ing pals recommend that I try it without the skin.  This is next on my smoked Gobbler Legs To-Do List.  Enjoy!!!

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