Smoked Turkey Leg Recipe Electric Smoker

Season the brined turkey with a mix of spices and herbs. For this smoked turkey recipe, i kept it simple with a brine that is made up of:

Traeger Smoked Turkey Legs Recipe in 2020 Smoked

Add your favorite wood chips or charcoal to a smoker, and preheat the smoker to 250 to 275 degrees f.

Smoked turkey leg recipe electric smoker. Place the drumsticks on the smoking rack and close. Once the smoker has hit 275f, place the turkey legs in the smoker. Try to get all the air out of the bags and seal them closed.

Smoke the turkey legs, keeping the temperature between 245°f to 260°f (118°c to 127°c), until the internal temperature of the turkey registers 165°f (74°c), 2 1/2 to 3 1/2 hours. While it’s cooking, use a little bit of butter or vegetable oil to baste it every now and then. Close the lid tightly and place over medium heat for 1 hour.

For the wet rub, mix vegetable oil and seasonings into a thick paste. Today we show you how to smoke some awesome applewood smoked turkey legs that time of year when one might want a turkey leg. Set up your stove top smoker with 1/2 the wood chips.

How to smoke turkey legs brining turkey legs: Place the turkey legs into a very large ziploc bag or a large bowl with a lid will also work. Brush the turkey thighs with the oil and then season them with the mixture.

Ten hours in the smoker, and it's fabulously flavored with a heavenly hickory essence! Rub this mixture onto the turkey legs, and allow them to rest in it for an hour or so. Whether you brine or not, thoroughly rinse the bird under cool running water.

Once preheated, put your turkey in the smoker. Place the turkey legs in the smoker and let it do what it’s designed for. While it’s heating up, oil the grate to help prevent your turkey sticking to it.

Hickory, cherry, pecan are all great wood selections for smoking turkey legs as well. 16 cups of water 1 cup of salt 1 cup of sugar 1 cup of brown sugar 1 bay leaf 2 tablespoons of your favorite smoked turkey rub. Place the turkey legs on the rack leaving as much space between each leg as possible and not touching the sides.

Recipe below is a herb rubbed smoked turkey recipe. Combine all the ingredients for the brine in a pitcher and stir well to combine. Preheat your electric smoker to 225°f/110°c.

What a festive main course dish! Paired with one of our easy smoker recipes you’ll get your mouth watering too. The basic hint here is that a whole turkey smoking at 240 degrees fahrenheit takes 30 to 40 minutes per pound.

Applewood smoked turkey legs ~ masterbuilt electric smoker ~. Find this pin and more on recipesby ruthanne heinly. Leave turkey legs in brine for 9 hours stirring around several times throughout the process.

Place your smoker wood chips directly on the charcoal or inside a smoker wood box. Article by smoker cooking ~learn how to smoke meat ~try the smoker recipes. Cook for 40 minutes for every pound of bird.

Super smoked turkey legs run circles around the rest! Now you can move on to the recipe for smoking a turkey in a masterbuilt electric smoker. (originally published 10/19, affiliate links present)

Dump the charcoal into the charcoal basket, set up for indirect grilling, if using a charcoal grill. If you’re smoking a whole turkey, use a dry rub in the cavity and a wet rub on the outside. Add 1 quart of ice cubes or just add ice until the water level is at the 1 gallon mark and stir gently until the ice is melted.

You want the rub to get under the skin of the breast, so gently separate the skin from the meat and massage the rub under the skin. Great for holidays ( thanksgiving and christmas) or summer weekends too. Apple, pear, or cherry are good choices for a mellow smokey flavor.

The turkey is stuffed with quartered apples and onions, salt, coarse ground pepper, butter, and carbonated cola. They turned out really good. With plenty of paper towels, pat the inside and outside of the turkey until it is completely dry.

At this point, it is easier to tell how long to smoke turkey in a masterbuilt electric smoker. About 30 minutes before you are ready to smoke them, coat the turkey legs with olive oil and sprinkle on a little cajun seasoning for good flavor. Picture crunchy turkey skin after smoking for hours in your traeger or other brand.

Put them into the smoker at 225 degrees fahrenheit, using a light flavored wood. Delicious juicy smoked turkey recipe for your electric smoker. The heat from the charcoal will slowly cook the turkey legs while the smoke from the woods chips will infuse them with flavor.

Apple wood is my first choice for chicken and turkey. Transfer the turkey legs to the smoker. This could take three to six hours, depending on the size of your turkey legs.

Enjoy smoky turkey drumsticks as a snack or for great smoked turkey sandwiches. The wet rub will stick to the meat better and it will help moisture retention. Place your turkey legs directly on the smoker.

Turn off the burners if using a gas grill with smoker tray. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. After nine hours, remove turkey legs from brine and rinse well under cool water.

Close the lid and smoke the turkey legs for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees f. Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees f (use a meat thermometer like this #1 amazon best seller). The turkey legs go in the brine for 24 hours.

When smoked turkey legs come out of the meat smoker, the feasting begins! While your charcoal is getting hot, combine the sage, salt, pepper, rosemary, and thyme in a bowl. I set the smoker to a temperature of 275f and usually use the same type of wood as i do for chicken.

Smoking the turkey legs is very easy. Stand up the bag and pour the brine into each bag to completely cover the legs. The brine should be cold enough to use now.

Oh yes, that’s what you’ll get when you use this smoked turkey rub recipe. Preheat your smoker to 225 degrees f. Try to make it in your traeger or masterbuilt smoker!

Fresh garlic is rubbed all over the outside of the bird, and it's given a good sprinkle of seasoned salt.

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