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Smoked Turkey Legs with Apple Cider Brine and BBQ Rub Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 7 reviews
  • Author: Sue
  • Prep Time: 15 minutes (plus 2-12 hours brining time)
  • Cook Time: 2.5 to 3 hours
  • Total Time: approximately 15 hours including brining
  • Yield: 4 servings
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American BBQ

Description

This Smoked Turkey Legs recipe combines a flavorful apple cider brine with a smoky, tender finish. The turkey legs are brined to lock in moisture, then seasoned with a poultry dry rub before smoking low and slow, finished at higher heat to crisp the skin. Perfect for a hearty BBQ meal, these turkey legs deliver juicy meat with a crispy exterior and rich smoky flavor.

Ingredients

Turkey Legs

  • 4 large turkey legs

Apple Cider Wet Brine

  • 1 batch apple cider brine (prepared according to specific recipe instructions)

Seasoning and Basting

  • 2 tbsp olive oil
  • 1/2 cup poultry dry rub (or other BBQ dry rub)
  • 1/4 cup butter, melted

Instructions

  1. Prepare the Apple Cider Wet Brine: In a large pot on the stove, prepare the wet brine according to your preferred recipe. Ensure the brine is completely cooled before use to prevent partially cooking the turkey legs during brining.
  2. Brine the Turkey Legs: Place the turkey legs in a large container or heavy-duty bag, then pour the cooled apple cider brine over them. Refrigerate and let the legs brine for 2 to 12 hours to enhance flavor and moisture retention.
  3. Remove and Dry: After brining, remove the turkey legs from the brine, discard the brine, and pat the legs dry thoroughly with paper towels. Drying is key to achieving good smoke penetration and crisp skin later.
  4. Season the Turkey Legs: Lightly coat each turkey leg with olive oil. Evenly rub the poultry dry rub all over the legs, including under the skin for added flavor.
  5. Preheat the Smoker: Set your smoker to 225°F and arrange for indirect heat cooking. This low and slow temperature allows the turkey to absorb maximum smoky flavor without drying out.
  6. Initial Smoking: Place the turkey legs directly onto the grill grates. Smoke them for 45 minutes to begin infusing smokiness and start cooking.
  7. Baste and Continue Smoking: After 45 minutes, baste the turkey legs with the melted butter. Continue smoking until the internal temperature reaches about 155°F, which usually takes 1.5 to 2 hours.
  8. Crisp the Skin and Finish Cooking: Increase the smoker temperature to 425°F to crisp the skin and finish cooking the turkey legs. Continue cooking until the internal temperature reaches 175°F.
  9. Rest and Serve: Remove the turkey legs from the smoker and let them rest for 10-15 minutes. This allows juices to redistribute, ensuring moist meat. Serve warm with cranberry BBQ sauce or turkey gravy.

Notes

  • Do not skip the brining step; it dramatically improves moisture and flavor.
  • Use a meat thermometer to check internal temperatures for safety and best texture.
  • Melting the butter before basting helps it spread evenly and promotes browning.
  • Smoking times can vary based on the size of the turkey legs and smoker type—always rely on temperature rather than time alone.
  • Letting the meat rest post-cooking enhances juiciness and tenderness.

Find it online: https://suerecipe.com/smoked-turkey-legs-with-apple-cider-brine-and-bbq-rub-recipe/