Smoked Turkey Legs

If you’re looking for a recipe that brings big flavor without a lot of fuss, these smoked turkey legs are the way to go. Whether you’re planning a relaxed backyard BBQ or just want something special for a family dinner, these turkey legs are sure to be a hit. They’re simple to prepare, but the end result is packed with taste and perfectly tender meat. Trust me, once you try these, they’ll be a regular request.

Why Smoked Turkey Legs?

There’s something comforting and nostalgic about smoked turkey legs. Maybe it reminds you of trips to the fair or family cookouts, but one thing is for sure, they’re always a crowd-pleaser. The process of smoking them brings out a deep, rich flavor while keeping the meat juicy. Plus, when you add in a compound butter baste, it takes the taste up another notch. I’m here to walk you through every step so your turkey legs turn out amazing every time.

What Makes This Recipe Unique?

This isn’t just any turkey leg recipe—it’s one with some added touches that make all the difference. Using avocado oil as a binder helps the rub stick well and adds a subtle hint of richness. The homemade seasoning mix has just the right balance of spices, and the compound butter adds moisture and layers of flavor as it melts over the turkey during smoking. To top it off, apple wood chunks infuse a light, sweet smokiness that perfectly complements the savory flavors.

Ingredients

For the Turkey Legs

3-6 turkey legs (thawed and patted dry)
2 tablespoons avocado oil (as a binder; mustard or hot sauce can be used as alternatives)

Seasoning Rub

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 tablespoons Tony’s Lite Creole seasoning
2 teaspoons dried oregano

Compound Butter

1 block (1/2 cup) softened butter
3-4 cloves garlic, minced
1 shallot, minced
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh sage, chopped
Juice of 1/2 lemon
1 tablespoon of the seasoning rub mix

Instructions

Prepare the Turkey Legs: Start by making sure your turkey legs are fully thawed. This is crucial for even cooking. Use paper towels to pat them dry thoroughly. Removing excess moisture helps the seasoning stick better and prevents steaming during the smoking process.
Apply the Binder: Coat each turkey leg with a thin, even layer of avocado oil. This will act as a binder to help the seasoning adhere well. If you don’t have avocado oil, feel free to use mustard or hot sauce as an alternative. Make sure every part of the turkey leg is covered for maximum flavor.
Season the Turkey Legs: Combine the onion powder, garlic powder, smoked paprika, Tony’s Lite Creole seasoning, and dried oregano in a bowl to make your rub. Sprinkle the rub generously over each turkey leg, making sure to cover all sides and get into any crevices. Take your time to ensure an even coating for consistent flavor.
Prepare the Smoker: Preheat your smoker to 250-275°F. Add apple wood chunks to the smoker to infuse the turkey with a mild, sweet smoke that pairs well with the seasonings. Let the smoker come up to temperature before placing the turkey legs inside.
Start Smoking: Place the seasoned turkey legs directly on the smoker grates, spacing them out to allow the smoke to circulate evenly. Close the lid and let the turkey legs smoke undisturbed for the first hour. This initial smoking phase helps develop that signature smoky flavor.
Prepare the Compound Butter: While the turkey legs are smoking, make the compound butter. In a mixing bowl, combine the softened butter, minced garlic, minced shallot, fresh thyme, rosemary, sage, lemon juice, and 1 tablespoon of the seasoning rub mix. Stir everything together until well blended. Set this aside—it will be used for basting and dipping.
Baste with Compound Butter: After the first hour of smoking, open the smoker and use a basting brush to apply a generous layer of the compound butter over the turkey legs. Be careful when opening the smoker to avoid losing too much heat. Close the lid and continue smoking. Repeat this basting step every 30-45 minutes to keep the turkey legs moist and build layers of flavor. The butter will melt and seep into the meat, adding richness and a hint of herbiness.
Check Temperature: Use a meat thermometer to check the internal temperature of the turkey legs. Continue smoking until they reach 170-175°F. This ensures the turkey is fully cooked and safe to eat while still being tender and juicy. If you don’t have a thermometer, the meat should feel firm and the juices should run clear when pierced.
Serve and Enjoy: Once the turkey legs have reached the desired internal temperature, remove them from the smoker and let them rest for about 5-10 minutes. This resting period allows the juices to redistribute, keeping the meat juicy. Melt any leftover compound butter and serve it as a dipping sauce alongside the turkey legs for extra flavor

Below is a printable recipe card!

Smoked Turkey Legs

Difficulty: Easy

Print Recipe Pin Recipe

Course: Appetizer, Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Turkey Legs:

3-6 turkey legs thawed and patted dry
2 tablespoons avocado oil as a binder; mustard or hot sauce can be used as alternatives

Seasoning Rub:

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 tablespoons Tony's Lite Creole seasoning
2 teaspoons dried oregano

Compound Butter:

1 block 1/2 cup softened butter
3-4 cloves garlic minced
1 shallot minced
2 teaspoons fresh thyme chopped
2 teaspoons fresh rosemary chopped
2 teaspoons fresh sage chopped
Juice of 1/2 lemon
1 tablespoon of the seasoning rub mix

Method

Prepare the Turkey Legs: Thaw turkey legs completely and pat dry with paper towels. This ensures the seasoning adheres properly and prevents steaming.
Apply the Binder: Rub each turkey leg with a thin layer of avocado oil to help the seasoning stick. Mustard or hot sauce can be used as an alternative if preferred.
Season the Turkey Legs: Combine all ingredients for the seasoning rub in a bowl. Sprinkle the rub generously over the turkey legs, covering all sides evenly and thoroughly.
Prepare the Smoker: Preheat your smoker to 250-275°F. Add apple wood chunks to create a mild, sweet smoke.
Smoke the Turkey Legs: Place the seasoned turkey legs on the smoker grates, ensuring space between each piece for smoke circulation. Smoke for one hour without opening the smoker.
Prepare the Compound Butter: In a bowl, mix softened butter with minced garlic, shallot, thyme, rosemary, sage, lemon juice, and 1 tablespoon of the seasoning rub mix. Stir until fully combined and set aside.
Baste with Compound Butter: After the first hour of smoking, baste the turkey legs with the compound butter using a basting brush. Repeat this process every 30-45 minutes to keep the meat moist and enhance flavor.
Check Temperature: Use a meat thermometer to monitor the internal temperature. Continue smoking until the turkey legs reach 170-175°F.
Serve and Enjoy: Remove turkey legs from the smoker and let rest for 5-10 minutes. Serve with melted compound butter as a dipping sauce.

Smoking turkey legs at home is simpler than it might seem, and the results are well worth the effort. This recipe is perfect for any occasion. Whether you’re hosting a backyard BBQ, enjoying a weekend cookout with friends, or just treating your family to a flavorful meal.

The combination of savory seasoning, rich compound butter, and gentle apple wood smoke creates turkey legs that are tender, juicy, and packed with flavor. Don’t forget to serve them with the melted compound butter for dipping, it’s the perfect final touch. If you’ve enjoyed this recipe, be sure to explore more of my recipes that are guaranteed to impress. Happy smoking and enjoy every delicious bite!