Smoked Turkey Legs with Maple Chipotle Glaze
These smoked turkey legs with maple chipotle glaze are both elegant and delicious. You'll learn how to make homemade brine, lollipop the legs, and make a homemade maple chipotle glaze. Then, I'll show you how to smoke the meat for moist, juicy perfection!
Equipment
- clean, food-dedicated pliers
- wooden toothpicks soaked in water for 20 minutes
- Smoker
- leave-in probe thermometer
- Instant-Read Thermometer
Ingredients
For the Turkey and Bacon
- 3 turkey drumsticks about 3 pounds each, fully thawed
- 12-18 slices regular-cut applewood-smoked bacon plus more if needed
- 1½ tablespoons avocado oil or enough for a thin coating
For the Garlic Herb Brine (Makes 1 Gallon)
- 1 gallon water divided into 1 quart and 3 quarts
- 150 grams salt
- ½ cup packed brown sugar
- 2 teaspoons garlic powder
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 4-6 sprigs fresh thyme
- 1 small sprig fresh rosemary
- 4 wide strips orange zest without the bitter white pith
For the Salt-Free Turkey Seasoning
- 1 tablespoon smoked paprika
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons coarse black pepper
- ¾ teaspoon dried thyme
- ¼-½ teaspoon cayenne pepper optional
For the Maple Chipotle Glaze
- ¾ cup pure maple syrup
- ¾ cup apple cider not apple cider vinegar
- 3 tablespoons apple cider vinegar
- 1½ tablespoons Dijon mustard
- 1½-3 teaspoons chipotle peppers in adobo sauce finely minced
- ¾ teaspoon garlic powder
Instructions
Brining the Turkey Legs
- For each gallon of brine, heat 1 quart of the measured water in a saucepan. Add the salt and brown sugar, stirring until completely dissolved.
- Add the garlic powder, peppercorns, bay leaves, thyme, rosemary, and orange zest. Remove from the heat and steep for 10-15 minutes.
- Add the remaining 3 quarts cold water, leaving the aromatics in the mixture. Refrigerate until the entire brine is 40°F or below before adding the turkey.
- Place the turkey legs in a food-safe, nonreactive container or a brining bag supported inside a pan. Pour in enough cold brine to fully submerge them. Cover and refrigerate for approximately 24 hours, maintaining 40°F or below throughout. Reposition the legs halfway through if they're tightly packed.
Trimming the Turkey Legs
- Soak wooden toothpicks in water for 20 minutes while you prepare the legs. This will reduce the chance of them scorching as the meat smokes.
- Remove the legs from the brine, discard the brine, and pat the turkey dry with paper towels. Remove the skin.
- Using a sharp knife, carefully cut around the narrow end of each drumstick to sever the connective tissue and tendons. Scrape the exposed bone clean and gently push the meat toward the thick end to create the lollipop shape.
- Remove any loose skin, tissue, and tendons using clean, food-dedicated pliers. Avoid forcing tendons out if they resist and tear the meat. Pat the meat dry with paper towels.
- Preheat the smoker to 275°F and set it up for indirect cooking. Use apple wood, or apple with a small amount of hickory.
Seasoning & Wrapping the Turkey Legs
- Combine the seasoning ingredients to make the rub. Apply a thin coating of avocado oil to the turkey, then sprinkle the seasoning evenly over the exposed meat, including the underside and folds.
- Wrap each leg with approximately 4-6 slices of regular-cut bacon, using enough to cover the meat in one layer with slight overlap. Secure the bacon ends against the turkey with the soaked toothpicks. Keep exposed toothpick ends short, and avoid thick bands of overlapping bacon, which take longer to render.
Smoking
- Arrange the legs on the smoker with space between them for airflow and place a drip pan underneath. (Avoid putting the legs directly over a flame.) Insert a leave-in temperature probe into the thickest part of the meat, avoiding bone. Check the other legs individually with an instant-read thermometer throughout the cook.
- Smoke at 275°F, rotating the legs if needed for even color. Begin checking the temperature and bacon color after approximately 2 hours. (They will need roughly 3-5 hours overall; thickness, airflow, and smoker performance affect cooking time.)
Making the Maple Chipotle Glaze
- Meanwhile, combine the glaze ingredients in a small saucepan. (Start with 1½ teaspoons of chipotle peppers and add more if desired.) Bring to a gentle simmer and cook uncovered for 8-12 minutes, stirring occasionally, until the glaze lightly coats a spoon. It thickens further as it cools. If the glaze becomes too thick to brush, add a little water or apple cider later. Reserve a portion in a separate clean bowl for serving.
Finishing the Turkey Legs
- When the turkey reaches approximately 170-175°F internally, check the bacon. If it's pale or soft, increase the smoker to 350-375°F and cook over indirect heat. Watch closely until the bacon browns and the fat renders. If the bacon is already browned, continue at 275°F.
- Once the bacon is browned, brush on a thin coat of glaze. Let it set for 5-10 minutes, then apply a second thin coat. (Aim to glaze during approximately the final 15-20 minutes of cooking.) Watch it closely, especially at higher heat, and reduce the temperature if it starts to burn.
- Continue cooking and checking while protecting the exterior from excessive browning. Remove each leg individually when it reaches 180-190°F. Check multiple areas of each leg without touching bone. The probe should slide into the thick meat with little resistance.
Resting and Serving
- Rest the turkey legs for 10-15 minutes, uncovered or very loosely tented. (A tight foil cover traps steam and softens the bacon.)
- Remove and account for every toothpick before serving. Serve whole or carve into portions, and remove any tough tendons. Serve with the reserved glaze on the side and enjoy.
Notes
- To thaw, place the frozen, packaged turkey legs on a rimmed tray in the refrigerator at 40°F or below for approximately 24-48 hours or until completely thawed. They may need additional time if the legs are frozen together. Cook fresh or refrigerator-thawed poultry within 1-2 days.
- Make enough brine to fully submerge the legs; you might need to double the brine to make 2 gallons. This salt brine is intended for unenhanced turkey. If the legs are already pre-brined, injected, or contain an added salt solution, skip the additional salt brine.
- Weigh the brine salt with a kitchen scale for accuracy. Different kosher salts and table salts measure differently, so a scale is the most accurate.
- Check the internal temperature in each leg separately because they may finish at different times.
- Before serving, remove all toothpicks; count to ensure you removed all twenty of them. Carve the legs for easy sharing and remove any remaining tendons.
Nutrition
Serving: 1servingCalories: 839kcalCarbohydrates: 34gProtein: 72gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 269mgSodium: 590mgPotassium: 1197mgFiber: 1gSugar: 27gVitamin A: 646IUVitamin C: 1mgCalcium: 119mgIron: 7mg
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