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Smoked Turkey Legs
Smoked Turkey Legs

Smoked Turkey Legs, we got a request from some friends who were having a big holiday dinner for their large family. As a special treat for the bigger kids they wanted lots of turkey legs because they were their favorite and wanted them all to have their own.

If you have had them at the fair or Disneyland you know what a treat these are. We are doing a ton of these for our friends. Tastes like a smoky honey sweet ham, tender and juicy with a “Kiss of Smoke” from Green Mountain’s Fruitwood Pellets in a smoke tube. These were a snap to do on our “Bull Racks System” because we could fill all the shelves and smoke them all at once.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Smoked Turkey Legs
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 4.5 hrs @ 250 degrees (121c) & 1 hr @ 350 degrees (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Fruitwood Pellets

See Video:

Ingredients: Smoked Turkey Legs

Smoked Turkey Legs
A Wood Pellet Grill Recipe

Smoked Turkey Legs
Our Ingredients

Cooking Directions: Smoked Turkey Legs

Preheat your grill to 250 degrees (121c) and then go mix up your Butcher BBQ Bird Booster Honey Injection, I used chicken broth instead of water and inject your turkey legs. You will see them swell up as you do this. Inject as much as they’ll take, you’ll see when they are done. Brush with Butcher BBQ butter flavor grilling oil or butter to help keep them from drying out in the smoker and to hold the rub.

Do a nice rub with your Butcher BBQ Savory Pecan Seasoning. Load up your Bull Rack System. Something to think about is that next time I’ll put these on the grill one tray at a time. Fully loaded this was very heavy for an old man…

Insert the Maverick meat probe and smoke these for 4.5 hrs @ 250 degrees (121c) then for 1 hr @ 350 degrees (177c) to crisp them.

You need to cook by temperature on this one not by time because each leg will cook different than the one beside it. When the turkey reaches an internal temperature around 170 degrees (77c) pull them off, cover and let rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). But I think the meat flakes apart nicer at 170 to 180 degrees. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (OUR STORE) for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Smoked Turkey Legs
A Wood Pellet Grill Recipe

Smoked Turkey Legs
Inject You Turkey Legs


Smoked Turkey Legs
Brush with the Butter Oil


Smoked Turkey Legs
Do a Nice Rub

Smoked Turkey Legs
A Wood Pellet Grill Recipe

Smoked Turkey Legs
Loaded Bull Rack enjoying a “Kiss of Smoke


Smoked Turkey Legs
I use Maverick for My Checking My Temps


Smoked Turkey Legs
Time to Bring Them In

Smoked Turkey Legs
A Wood Pellet Grill Recipe

Smoked Turkey Legs
Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti
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Date Night Butt Rub
Date Night Heat”, Add a Little Heat To Your Meat”
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Our Thanks To:

Country Bob’s All Purpose Sauce

Maverick Industries, Inc.

Green Mountain Grills LLC
1 800 603 3398

Q-Stoves Outdoor Wood Pellet Patio Heaters



Butcher BBQ

Maverick ProTemp Instant Read Thermometer (Our Store)

The Smoking Wedgie
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Duck Fat
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