Smoked Turkey or Chicken Legs
Transform your backyard barbecue into a smoky masterpiece with this mouthwatering recipe for Smoked Turkey or Chicken Legs. These tender, juicy legs are seasoned with a flavorful spice rub made of paprika, garlic powder, smoked paprika, and a touch of brown sugar, delivering a perfect balance of smoky, sweet, and savory notes. Slow-cooked to perfection at 225°F over hickory or applewood chips, these poultry legs are infused with incredible smoky depth while remaining irresistibly moist. Ideal for summer cookouts or casual family dinners, this recipe is simple yet gourmet-worthy, with a prep time of just 15 minutes and the smoker doing all the heavy lifting. Serve these succulent smoked legs alongside barbecue classics like corn on the cob, coleslaw, or baked beans for a truly unforgettable meal!
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Recipe Information
Ingredients
- 4 pieces Turkey or chicken legs
- 2 tablespoons Olive oil
- 2 teaspoons Paprika
- 1.5 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 1 tablespoon Brown sugar
- 2 cups Wood chips (hickory, apple, or your choice)
- 4 cups Water
Instructions
Start by soaking the wood chips in water for at least 30 minutes before smoking. This will ensure consistent smoke production.
While the wood chips are soaking, rinse the turkey or chicken legs under cold water and pat them dry with paper towels.
In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, salt, ground black pepper, smoked paprika, and brown sugar to create a spice rub.
Rub the oil and spice mixture generously over the turkey or chicken legs, ensuring they are fully coated. Let the legs rest at room temperature for 15 minutes to absorb the flavors.
Preheat your smoker or grill to 225°F (107°C). If using a grill, set it up for indirect heat by placing coals or burners on one side of the grill only.
Add the soaked wood chips to the smoker or grill. If using a charcoal grill, place the chips directly on the hot coals. If using a gas grill, wrap the chips in aluminum foil and poke holes in the foil, then place the packet on the hot burners.
Once the smoker or grill is ready and maintaining a steady temperature of 225°F, arrange the turkey or chicken legs on the grate, away from direct heat.
Close the lid and smoke the legs for about 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C) when measured with a meat thermometer in the thickest part of the meat, away from the bone.
During the smoking process, you can baste the legs with a bit of additional olive oil or melted butter every 45 minutes for added moisture, though this is optional.
Once the legs are fully cooked, remove them from the smoker or grill and let them rest for 5-10 minutes before serving. This allows the juices to redistribute for maximum flavor.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.5 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
