BBQ Turkey Legs
This post may contain affiliate links. Ever been to a carnival? Imagine you have cotton candy in one hand and a massive turkey leg in the other? That turkey leg is delicious, smoky, sweet and tangy. If you are like me then you are double fisting two turkey legs instead… So why not make this BBQ Turkey Leg for Thanksgiving? Well, I am here to help. Try out my new BBQ Turkey Legs recipe below. Make sure to read my tips before cooking. Post Sponsored by Cowboy Charcoal, Western BBQ Wood, and PitBarrel While the BBQ Turkey Legs take only 2.5-3 hours to cook, the biggest part of the process is the brining. I recommend at least 4 hours of brining the meat, but if you can do 12 hours or more then that is best. Overall, brining will flavor the meat throughout while helping it cook evenly. Don’t miss this step or you will be missing out on flavor. More Turkey Turkey Ingredients ▢ 4 Whole Turkey Legs▢ 3 tbsp Onion Powder▢ 3 tbsp Garlic Powder▢ 3 tbsp Paprika▢ 2 tbsp Black Pepper▢ 2 tbsp Cumin▢ 2 tsp Cayenne Powder▢ 1 cup Range Style BBQ Sauce▢ Olive Oil ▢ 4 Whole Turkey Legs ▢ 3 tbsp Onion Powder ▢ 3 tbsp Garlic Powder ▢ 3 tbsp Paprika ▢ 2 tbsp Black Pepper ▢ 2 tbsp Cumin ▢ 2 tsp Cayenne Powder ▢ 1 cup Range Style BBQ Sauce ▢ Olive Oil Brine Ingredients ▢ 1 gallon Water▢ 1 cup Kosher Salt▢ 1/2 cup Brown Sugar▢ 2 tbsp Garlic Powder▢ 2 tbsp Onion Powder▢ 2 tbsp Peppercorns▢ 1 tbsp Paprika ▢ 1 gallon Water ▢ 1 cup Kosher Salt ▢ 1/2 cup Brown Sugar ▢ 2 tbsp Garlic Powder ▢ 2 tbsp Onion Powder ▢ 2 tbsp Peppercorns ▢ 1 tbsp Paprika In a large pot, combine all brine ingredients and let boil. Once boiling, cool down to room temperature. Rinse turkey legs and submerge in the cooled down brine. Add ice if needed. Let turkey brine from 4-24 hours.When the legs are ready, pull out of brine and discard brine. Rinse and pat turkey legs dry. Lather with olive oil and season with onion powder, garlic powder, paprika, black pepper, cayenne powder and cumin.In your smoker (I prefer my Pitbarrel), create fire using Cowboy Charcoal and Western Wood Chips. Bring up to a steady 250F. Add turkey legs to smoker and let cook for 2.5-3 hours or until internal temperature is 175F. When close to finished, pull turkey legs off and lather with Range Style BBQ Sauce. Place back on smoker for 10 minutes to carmelize.Pull turkey legs off smoker, let rest for 10 minutes and enjoy! In a large pot, combine all brine ingredients and let boil. Once boiling, cool down to room temperature. Rinse turkey legs and submerge in the cooled down brine. Add ice if needed. Let turkey brine from 4-24 hours. In a large pot, combine all brine ingredients and let boil. Once boiling, cool down to room temperature. Rinse turkey legs and submerge in the cooled down brine. Add ice if needed. Let turkey brine from 4-24 hours. When the legs are ready, pull out of brine and discard brine. Rinse and pat turkey legs dry. Lather with olive oil and season with onion powder, garlic powder, paprika, black pepper, cayenne powder and cumin. When the legs are ready, pull out of brine and discard brine. Rinse and pat turkey legs dry. Lather with olive oil and season with onion powder, garlic powder, paprika, black pepper, cayenne powder and cumin. In your smoker (I prefer my Pitbarrel), create fire using Cowboy Charcoal and Western Wood Chips. Bring up to a steady 250F. Add turkey legs to smoker and let cook for 2.5-3 hours or until internal temperature is 175F. When close to finished, pull turkey legs off and lather with Range Style BBQ Sauce. Place back on smoker for 10 minutes to carmelize. In your smoker (I prefer my Pitbarrel), create fire using Cowboy Charcoal and Western Wood Chips. Bring up to a steady 250F. Add turkey legs to smoker and let cook for 2.5-3 hours or until internal temperature is 175F. When close to finished, pull turkey legs off and lather with Range Style BBQ Sauce. Place back on smoker for 10 minutes to carmelize. Pull turkey legs off smoker, let rest for 10 minutes and enjoy! Pull turkey legs off smoker, let rest for 10 minutes and enjoy! Serving: 1Turkey Leg | Calories: 1303kcal | Carbohydrates: 78g | Protein: 137g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Cholesterol: 481mg | Sodium: 29604mg | Potassium: 2462mg | Fiber: 6g | Sugar: 52g | Vitamin A: 970IU | Vitamin C: 15mg | Calcium: 314mg | Iron: 16mg This article does contain affiliate links to products that we personally use and support. Purchasing an affiliate product does make us a small commission at no cost to you. This helps us continue creating for our website. All words and opinions are our own, and we appreciate your support! Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!