Better-Than-Disney Smoked Turkey Legs

These smoked turkey legs are just like the ones you get at the Disney parks and Renaissance fairs — but better! Tender, juicy, and super smoky and flavorful thanks to an overnight brine and a braise in the oven to finish. (The best way to smoke turkey legs, imo!)

These smoked turkey legs are definitely more of a summer-early fall seasonal dish just because it involves cooking outdoors. Unlike grilling, however, smoking is mostly hands-off. It doesn't require standing outside the entire time you're cooking, which makes it ideal as the weather gets colder.

Like all smoker recipes, this is a low-and-slow cooking process. But compared to larger cuts of meat, which can take 8+ hours to cook, these turkey legs only need about 3 and a half hours of active cook time.

Since Jimmy makes these turkey legs for us so often over the summer (and well into fall) I asked him to write up the recipe so I could share it with you.

Why These are Better Than Disney Turkey Legs

The smoked turkey legs you get at Disney (or at Renaissance Fairs) are terrible, even though Jimmy buys one every time we visit, because he, in his words, is "a predictable man."

But Disney and Renaissance fairs make two major mistakes with their smoked turkey legs, imo. First, they leave the skin on, which makes the turkey legs look prettier... but the smoking process gives the skin a rubbery, unpleasant texture that's basically inedible.

So when we make smoked turkey legs, we smoke them with the skin on to help trap moisture and flavor, but then remove the skin before serving. The best of both worlds.
 
Second, Disney (as far as I can tell, correct me if I'm wrong!) doesn’t braise the turkey legs after smoking them. This is a step a lot of the other copycat Disney smoked turkey legs skip too, and I'm not sure why.

Turkey legs have a lot of tough tendons which can be a real pain to eat around. The meat clings to the tendons, and the tendons cling to the legs, so you end up trying to eat around these thick, quill-like tendons. It's awkward looking and robs you of some prime eats.

Braising the smoked turkey legs in the oven after they come out of the smoker helps break down those tough tendons. The turkey meat easily separates from the tendons so they're much less fussy to eat. Not to mention, it adds a lot of flavor.

Turkey legs can usually be found in the poultry section of your grocery store. I've been able to find them year-round here in Boston (I've had the most luck finding them at Wegman's) but have also found them at Stop and Shop. If you're not sure if your grocery store has them, call and ask!

I use Diamond Crystal kosher salt in the turkey brine, which is half as salty as other brands by volume (cups). If you're measuring by weight, you can use any brand or type of salt, but if you're measuring by volume, you'll want to use half as much salt in your brine. The salt is important in the brine because it penetrates deep into the turkey legs to season them all the way down to the bone.

When it comes to aromatics, I use fresh white or yellow onion, a whole bulb of garlic (no need to peel it), and fresh herbs, except for the bay leaves which are dried.

And to braise the turkey legs, I usually use homemade chicken stock. But if you don't have that, boxed chicken broth, stock, or unsalted bouillon in water will work.

I use an electric smoker that uses wood chips

You will need a smoker in order to make these smoked turkey legs. There's no getting around that.

• Masterbuilt 30" Electric Smoker - This is the electric smoker I use. It's about ~$200 and a great entry level model. Make sure you can set it up on concrete or brick, and definitely not on grass.
• 6 qt Cambro Container - This should be big enough to fit all 6 turkey legs. You could also use a stock pot, large gallon bags, or any other large container with a lid or airtight seal. What matters most is that the turkey legs are completely submerged. Weigh them down with a plate or cutting board if you have to.
• Applewood or cherry wood chips - Make sure you're using the right type of wood for your smoker. The Masterbuilt 30" smoker users wood chips. But some smokers use wood pellets, not chips.

NOTE: Depending on what kind of smoker you have, the process for using it may differ. Make sure you read your smoker's instructions for proper heating and smoking!

The flavor of wood chip you use depends on your taste preferences. Lighter smoke flavors come from fruity trees, like applewood and cherry. These are great options, and if this is your first time smoking anything, I recommend picking one of them.

A stronger, more intense smoky flavor will come from hickory or mesquite wood chips. These are also great with turkey but can be overwhelming if you use too much. If you're going to use hickory or mesquite wood chips, only replenish the wood chips during the first hour of the overall cooking time in the smoker.

Brining Prevents Dry Turkey Meat

If you hate turkey because you think it's always dry, I get it. Turkey is notoriously difficult to cook perfectly without drying out. I prevent this by brining the turkey legs before smoking them.

For smoking turkey legs, I use a super flavorful liquid brine as opposed to a dry brine. Smoking takes hours, and I want the extra security of more liquid inside the meat.

By brining the legs for at least four hours or (even better) overnight, I can get a lot of flavor inside the turkey, and prevent the turkey legs from drying out. It also gives the salt time to start dissolving some of the muscle proteins in the turkey legs, meaning more tender turkey legs!

How to Smoke Turkey Legs

Set your smoker to 250°F. When it reaches temperature, insert the wood chips according to your smoker's instructions. When you start to see whisps of smoke rising out of the grate in the back, it's time to put the turkey legs in the smoker.

Remove the turkey legs from the brine, pat them dry with paper towel. Make sure there's no brine trapped under the skins, then pull the skins back up so they're covering the legs.

Work quickly to get the turkey legs in the smoker so you don't let too much smoke escape.

Smoke the turkey legs for two and a half hours, rotating them halfway through.

With an electric smoker, you don't need to worry too much about the temperature fluctuating. You do want to check on it periodically to make sure you can still see wisps of smoke coming out of it.

If you're not using an electric smoker, check the temperature periodically to make sure it hasn't dropped too much. And you'll definitely want to have a thermometer inside the smoker so you know what the ambient temperature inside it is.

Bring the turkey legs inside use heavy-duty aluminum foil to create foil pouches, each big enough to fit 3 turkey legs.

Don't seal the pouches just yet. Pour unsalted chicken stock into each pouch, then seal them tightly. Place the pouches in a high-rimmed roasting pan or baking dish and braise for one hour.

Turkey Leg Timing Breakdown

Here's what your schedule will look like to make these smoked turkey legs.

Brining turkey legs	4-12 hours
Preheating smoker	30 mins-1 hour
Smoking turkey legs	2.5 hours
Braising turkey legs	1 hour
TOTAL	8 - 16.5 hours

📖 Recipe