Smoked Turkey Legs - Armadillo Pepper

Smoked Turkey Legs

December 18, 2019 0 Comments

Today we are taking two ginormous turkey legs and smoking them on the Pit Barrel Cooker. These are county fair or festival size legs!

Before I cook any turkey legs I always brine first. This makes sure they stay good and juicy.

Smoked Turkey Legs

Brine Ingredients

  • 1 gallon water
  • 1 cup Kosher salt
  • 1/2 cup brown sugar
  • 1/2 tsp Prague powder
  • 2 tbsp Sriracha sauce

Turkey Legs Ingredients

  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp Ancho chili powder
  • 1 tsp Italian seasoning
  • Spray vegetable oil as needed
  • Mary's Cherry Rub to taste
  • BBQ sauce

Recipe Instructions

  1. Mix all of brine ingredients in a large pot until the salt, sugar and Prague powder are dissolved.
  2. Add the turkey legs to the brine, cover and refrigerate overnight.
  3. The next day remove the turkey legs from the brine and wipe dry with paper towels. This also removes any excess salt.
  4. Spray the turkey legs with some vegetable oil to use as a binder.
  5. Mix the dry seasoning ingredients together (excluding the vegetable oil, BBQ Sauce and Mary's Cherry Rub) and sprinkle on the turkey legs.
  6. Sprinkle the Mary's Cherry Rub (optional) on the turkey legs. If you've never added cherry seasoning to turkey, you've got to try it!
  7. Heat Pit Barrel to about 275 degrees F and add some oak wood.
  8. Cook the turkey legs until 155 degrees F and then glaze with your favorite BBQ sauce. I used a Pear ghost pepper sauce glaze (see Pear Ghost Pepper Hot Sauce recipe).
  9. Glaze the turkey legs and continue smoking until they reach an internal temperature of 165 degrees F.

Watch our Smoked Turkey Legs video to see the step-by-step-detailed instructions.





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