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Turkey legs rubbed with salt, pepper, garlic, thyme, and bay leaves smoked over hickory wood.
There is always room for turkey legs on the menu. Smoked, roasted, or fried this dish might take a little prep and have a long cooking time but they are well worth it.
Turkey legs are something I regularly incorporate into my meal planning. They go really well with any side, they’re lean and are flavor-packed. I used to wait around for the holidays for turkey but not anymore. Turkey legs I serve year-round especially in the furthest months away from the holidays. They satisfy the void left behind. In the off-season, I try out different injections, seasoning rubs, and side pairings prior to the holidays just for a leg up. The year-round practice makes the holiday season a breeze.
Check out my tips and tricks below for the best hickory-smoked turkey legs. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST HICKORY SMOKED TURKEY LEGS
classic rub: you can never go wrong with a classic rub. so stick with what you know. if you would roast turkey with it try it in the smoker. a little smoke boosts the overall flavor. go easy on fresh herbs since they can become a little medicinal.
smoke: for my turkey legs i used hickory wood. feel free to use other wood like hickory, pecan, or my absolute favorite for turkey, apple. different wood gives off a different flavor profile so do a little research before hauling wood home.
butter finish: the turkey is done once it comes out of the smoker. once the turkey is at 165F feel free to have at it. to really set it off i like to finish mine in the oven with butter, wine, and some more herbs. just to ensure it to be juicy and tender.
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