This delicious smoked turkey leg recipe, inspired by Alton Brown, is perfect for a hearty, flavorful meal. The juicy turkey legs are brined for tenderness, slowly smoked for deep, rich flavor, and then braised to perfection. With simple ingredients and easy steps, you can enjoy fair-style smoked turkey legs right at home—crispy on the outside, tender inside!
Recipe Ingredients:
- 3 quarts hot water
- 1 1/3 cups plus 1 1/2 teaspoons kosher salt
- 1 1/4 cups packed dark brown sugar
- 2 1/2 pounds ice cubes
- 6 turkey legs
- 1 cup unsalted chicken broth
How To Make Smoked Turkey Legs?
- Prepare the Brine: In an 8-quart / 7.5-liter plastic container, stir hot water, kosher salt, and brown sugar until fully dissolved. Add the ice cubes and submerge the turkey legs. Cover and refrigerate for 4 to 12 hours.
- Preheat the Smoker: Set up your smoker with a handful of hardwood chunks (hickory, applewood, or cherry work well). If adjustable, set the heat between 150-170°F / 65-75°C. Allow the wood to smoke for about 30 minutes before adding the turkey legs.
- Smoke the Turkey Legs: Drain the brine, pat the turkey legs dry, and arrange them on a rack. Smoke for 3 hours, rotating the legs halfway through for even cooking.
- Braise the Turkey Legs: Preheat your oven to 350°F / 175°C. Make two pouches using double-layered heavy-duty foil. Place 3 turkey legs in each pouch, adding 1/2 cup / 120ml of chicken broth to each. Seal tightly and braise for 1 hour.
- Finish & Serve: Carefully drain and reserve the cooking juices. Defat the jus, remove the skins, and serve the tender, smoky turkey legs with the rich, flavorful jus on the side.
Recipe Tips:
- Brine for Maximum Flavor : Don’t skip the brine! It keeps the turkey legs juicy and adds a deep, smoky-sweet flavor. Let them soak for at least 4 hours (or up to 12 for the best results).
- Pat Dry Before Smoking : After brining, pat the turkey legs completely dry with paper towels. This helps the smoke stick better and creates a nice, crisp outer layer.
- Use the Right Wood : For the best smoky taste, use hickory for a strong, bold flavor or applewood for a milder, slightly sweet taste. Avoid softwoods like pine, which can make the meat bitter.
- Rotate the Legs for Even Cooking : Halfway through smoking, turn the legs so they cook evenly on all sides. This prevents dry spots and ensures a uniform smoky flavor.
- Seal the Foil Tightly When Braising : When wrapping the turkey legs with broth, make sure the foil is tightly sealed. This traps steam inside, keeping the meat fall-off-the-bone tender and full of flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the smoked turkey legs cool to room temperature. Then, wrap them tightly in foil or place them in an airtight container. Store in the fridge for up to 4 days.
- Freeze: After cooling, wrap each turkey leg in plastic wrap, then in foil, or place them in a freezer-safe bag. Freeze for up to 3 months.
- Reheat: Preheat the air fryer to 350°F (175°C). Place the turkey leg inside and heat for 5-7 minutes, checking halfway to avoid drying out.
Nutrition Facts
- Calories: 331
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 90mg
- Sodium: 1,200mg
- Potassium: 350mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 4g
- Protein: 40g
Check out More Recipes:
Alton Brown Smoked Turkey Legs
Description
This delicious smoked turkey leg recipe, inspired by Alton Brown, is perfect for a hearty, flavorful meal. The juicy turkey legs are brined for tenderness, slowly smoked for deep, rich flavor, and then braised to perfection. With simple ingredients and easy steps, you can enjoy fair-style smoked turkey legs right at home—crispy on the outside, tender inside!
Ingredients
Instructions
- Prepare the Brine: In an 8-quart / 7.5-liter plastic container, stir hot water, kosher salt, and brown sugar until fully dissolved. Add the ice cubes and submerge the turkey legs. Cover and refrigerate for 4 to 12 hours.
- Preheat the Smoker: Set up your smoker with a handful of hardwood chunks (hickory, applewood, or cherry work well). If adjustable, set the heat between 150-170°F / 65-75°C. Allow the wood to smoke for about 30 minutes before adding the turkey legs.
- Smoke the Turkey Legs: Drain the brine, pat the turkey legs dry, and arrange them on a rack. Smoke for 3 hours, rotating the legs halfway through for even cooking.
- Braise the Turkey Legs: Preheat your oven to 350°F / 175°C. Make two pouches using double-layered heavy-duty foil. Place 3 turkey legs in each pouch, adding 1/2 cup / 120ml of chicken broth to each. Seal tightly and braise for 1 hour.
- Finish & Serve: Carefully drain and reserve the cooking juices. Defat the jus, remove the skins, and serve the tender, smoky turkey legs with the rich, flavorful jus on the side.
Notes
- Brine for Maximum Flavor : Don’t skip the brine! It keeps the turkey legs juicy and adds a deep, smoky-sweet flavor. Let them soak for at least 4 hours (or up to 12 for the best results).
- Pat Dry Before Smoking : After brining, pat the turkey legs completely dry with paper towels. This helps the smoke stick better and creates a nice, crisp outer layer.
- Use the Right Wood : For the best smoky taste, use hickory for a strong, bold flavor or applewood for a milder, slightly sweet taste. Avoid softwoods like pine, which can make the meat bitter.
- Rotate the Legs for Even Cooking : Halfway through smoking, turn the legs so they cook evenly on all sides. This prevents dry spots and ensures a uniform smoky flavor.
- Seal the Foil Tightly When Braising : When wrapping the turkey legs with broth, make sure the foil is tightly sealed. This traps steam inside, keeping the meat fall-off-the-bone tender and full of flavor.
Alton Brown Smoked Turkey Legs
