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  • David Bouska

Smoked Turkey Legs

https://www.datenightdoins.com/smoked-turkey-legs/

Smoked Turkey Legs, we got a request from some friends who were having a big holiday dinner for their large family. As a special treat for the bigger kids they wanted lots of turkey legs because they were their favorite and wanted them all to have their own.

If you have had them at the fair or Disneyland you know what a treat these are. We are doing a ton of these for our friends. Tastes like a smoky honey sweet ham, tender and juicy with a “Kiss of Smoke” from Green Mountain’s Fruitwood Pellets in a smoke tube. These were a snap to do on our “Bull Racks System” because we could fill all the shelves and smoke them all at once.

Prep Time: 15 minutes Cook Time: 4.5 hrs @ 250 degrees (121c) & 1 hr @ 350 degrees (177c) Grill: Green Mountain Wood Pellet Grill/Smoker Pellets: Green Mountain’s Fruitwood Pellets


Ingredients: Smoked Turkey Legs

Cooking Directions: Smoked Turkey Legs

Preheat your grill to 250 degrees (121c) and then go mix up your Butcher BBQ Bird Booster Honey Injection, I used chicken broth instead of water and inject your turkey legs. You will see them swell up as you do this. Inject as much as they’ll take, you’ll see when they are done. Brush with Butcher BBQ butter flavor grilling oil or butter to help keep them from drying out in the smoker and to hold the rub.

Do a nice rub with your Butcher BBQ Savory Pecan Seasoning. Load up your Bull Rack System. Something to think about is that next time I’ll put these on the grill one tray at a time. Fully loaded this was very heavy for an old man…

Insert the Maverick meat probe and smoke these for 4.5 hrs @ 250 degrees (121c) then for 1 hr @ 350 degrees (177c) to crisp them.

You need to cook by temperature on this one not by time because each leg will cook different than the one beside it. When the turkey reaches an internal temperature around 170 degrees (77c) pull them off, cover and let rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). But I think the meat flakes apart nicer at 170 to 180 degrees. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer

(OUR STORE) for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.




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