Smoked Turkey Legs

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Bransa Sourcing did this…

You will need:

  • 1 Cup Warm Water
  • 1/2 Cup Bolner’s Fiesta Brand Brisket Rub (Yes, Brisket Rub)
  • 2 Tbsp Liquid Smoke
  • 1/2 Tbsp Sea Salt
  • 1/4 Cup Brown Sugar
  • 4 Bay Leaves
  • 8 Cups Cold Water
  • 1 Tbsp Whole Black Peppercorns
  • 6 Jumbo “TOM” Turkey Legs


  1. Mix the brine ingredients into a large Stock Pot. (Add the cold water last)
  2. Add turkey legs…make sure they are covered by the brine.
  3. Leave in refrigerator for up to 12 hours or so.
  4. Pre-Heat Smoker to 225° F.
  5. Drain the legs from the brine, rinse under cool running water and pat dry.
  6. Season with your choice of dry rub
  7. Smoke for about 3 hours until internal temperature is 160°.
  8. (Rest the meat…it should continue to cook till internal temperature is 165°.)

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