Smoked Turkey or Chicken Legs Recipe

Table of Contents

Smoked Turkey or Chicken Legs: A Culinary Journey

The scent of smoked meat always takes me back to my childhood summers spent at my grandfather’s farm. He had an old, rickety smoker that he swore produced the best turkey legs this side of the Mississippi. The smoky aroma that permeated the air, the juicy, tender meat falling off the bone – it was an experience that truly defined those carefree days. I’ve strived to recreate that experience ever since, and this recipe, honed over years of practice, comes pretty darn close. Now, let’s bring that smoky goodness to your table.

Recipe Overview

Prep Time: 30 hours
Cook Time: 6-8 hours
Total Time: 36-38 hours
Servings: 4-6
Yield: 4-6 smoked legs
Dietary Type: Varies based on stock/wine (check labels)

Ingredients

For the Brine:

1 ½ cups salt
½ cup brown sugar
¼ cup peppercorn
¼ cup Emeril’s Original Essence, mix (optional)
1 gallon chicken stock
1 gallon cold water

For the Rub:

2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons salt
1 tablespoon pepper
1 tablespoon garlic powder
2 tablespoons Emeril’s Original Essence, mix (optional)

Broth for Steam Pan:

½ gallon water
1 cup apple juice
1 cup white wine

Equipment Needed

Large pot or roaster (for brining)
Small bowl (for rub)
Aluminum foil or plastic wrap
Smoker (gas, electric, or charcoal)
Drip/Steam pan
Paper towels

Instructions

Begin by preparing the turkey or chicken legs. Wash 4 to 6 turkey legs or chicken legs thoroughly under cold running water. Place them in a large roaster or pot. It’s crucial that the pot is spacious enough to completely submerge the legs in the brine.
Next, prepare the brine. In a separate large pot, heat the chicken stock over medium heat until it reaches a low boil. Add the salt, brown sugar, peppercorn, and Emeril’s Original Essence (if using). Stir continuously until all the ingredients are completely dissolved. Allow the mixture to boil for 10 minutes, then remove the pot from the heat and let it cool slightly.
Add 1 gallon of cold water to the brine pot. Then, gently pour the cooled brine over the turkey or chicken legs in the roaster or pot. Ensure the legs are fully submerged in the brine. If necessary, add more water to completely cover them.
Cover the pot tightly and place it in a cool place, such as a refrigerator, to soak for 12 hours. This allows the flavors of the brine to penetrate the meat, resulting in a more flavorful and juicy final product.
After the 12-hour brining period, remove the legs from the brine and rinse them thoroughly under cold water. Pat them dry with paper towels to remove any excess moisture. Discard the used brine; it should not be reused.
Now, it’s time to prepare the rub. In a small bowl, combine the paprika, onion powder, salt, pepper, garlic powder, and Emeril’s Original Essence (if using). Mix all the ingredients thoroughly until well combined.
Generously coat the turkey or chicken legs with the prepared rub, ensuring that all surfaces are evenly covered. Wrap the seasoned legs tightly in aluminum foil or plastic wrap and chill them in the refrigerator for at least 6 hours, or preferably overnight. This allows the flavors of the rub to meld with the meat, creating a delicious crust during the smoking process.
Prepare your smoker. Before you remove the legs from the foil or plastic wrap, make sure your smoker is preheated and stable at 250°F (121°C). Add soaked hickory wood chips to the smoker to generate smoke.
Remove the legs from the foil. Fill a drip/steam pan with the water, apple juice, and white wine mixture. Place the pan in the smoker to maintain moisture and prevent the meat from drying out.
Place the turkey or chicken legs directly on the smoker rack. Close the smoker lid and allow them to smoke for 6-8 hours, or until they reach an internal temperature of 165°F (74°C). You don’t need to have constant smoke on these legs, so don’t worry if the smoke dissipates occasionally.
After approximately 3 hours of smoking, check the water level in the drip pan and add more water as needed to prevent it from drying out.
Once the turkey or chicken legs are fully smoked, remove them from the smoker and let them rest for 15 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Serve and enjoy!

Expert Tips & Tricks

Brining is Key: Don’t skip the brining step! It’s crucial for ensuring a juicy and flavorful result. Make sure the legs are fully submerged in the brine for the entire 12-hour period.
Wood Choice Matters: Hickory wood chips are a classic choice for smoking turkey or chicken legs, but feel free to experiment with other wood types like apple, cherry, or mesquite to create different flavor profiles.
Temperature Control: Maintaining a consistent temperature in your smoker is essential for even cooking. Use a reliable thermometer to monitor the temperature and adjust the vents as needed.
Doneness Check: Always use a meat thermometer to check the internal temperature of the turkey or chicken legs. The meat should reach 165°F (74°C) in the thickest part to ensure it’s fully cooked and safe to eat.
Crispy Skin: For crispier skin, you can increase the smoker temperature to 275°F (135°C) during the last hour of cooking.

Serving & Storage Suggestions

Serve your delicious smoked turkey or chicken legs hot off the smoker with your favorite sides, such as coleslaw, potato salad, cornbread, or baked beans. They also pair well with BBQ sauce, honey mustard, or your favorite dipping sauce.

To store leftovers, wrap the smoked turkey or chicken legs tightly in aluminum foil or plastic wrap and refrigerate them for up to 3-4 days. For longer storage, you can freeze them for up to 2-3 months.

To reheat, thaw the smoked turkey or chicken legs in the refrigerator overnight. Then, wrap them in foil and bake them in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. You can also reheat them in a microwave or smoker.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	582 kcal	N/A
Total Fat	12.4g	19%
Saturated Fat	3.3g	16%
Cholesterol	28.8mg	9%
Sodium	47365mg	1973%
Total Carbohydrate	82.4g	27%
Dietary Fiber	4.7g	18%
Sugars	49.1g	196%
Protein	26.6g	53%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Kick: Add a pinch of cayenne pepper or chili powder to the rub for a spicy kick.
Sweet and Savory: Mix brown sugar with smoked paprika and garlic powder for a caramelized sweetness.
Herbaceous: Incorporate dried thyme, rosemary, or oregano into the rub for an herbaceous flavor.
Brine Variations: Experiment with different brining liquids, such as apple cider, beer, or maple syrup.
Whole Bird: This recipe can also be adapted for a 12-15 lb whole turkey or chicken. Smoke it for a full 12 hours, ensuring the internal temperature reaches 165°F (74°C).

FAQs (Frequently Asked Questions)

Q: Can I use a regular grill instead of a smoker?

A: Yes, you can use a conventional grill if you use indirect heat. Set up your grill for indirect cooking by placing the coals or turning on the burners on one side of the grill only. Place the turkey or chicken legs on the other side, away from the direct heat.

Q: Do I need to use wood chips in a gas or electric smoker?

A: Yes, wood chips are essential for creating the smoky flavor that’s characteristic of smoked meats. Soak the wood chips in water for at least 30 minutes before adding them to the smoker box.

Q: How do I prevent the turkey or chicken legs from drying out during smoking?

A: The brine and steam pan filled with broth helps keep the meat moist during the smoking process. Adding water to the drip pan after about 3 hours also helps.

Q: Can I make the brine and rub ahead of time?

A: Absolutely! You can prepare the brine and rub up to 2-3 days in advance and store them in the refrigerator until ready to use.

Q: What if I don’t have Emeril’s Essence?

A: No problem! Emeril’s Essence is optional. The recipe will still be delicious without it. You can try substituting with a similar Creole seasoning blend, or simply omit it.

Final Thoughts

Smoking turkey or chicken legs is a rewarding culinary adventure that’s sure to impress your family and friends. The combination of the flavorful brine, aromatic rub, and smoky cooking process results in a truly unforgettable meal. So, fire up your smoker, gather your ingredients, and embark on this culinary journey. Don’t be afraid to experiment with different wood types and flavors to create your own signature smoked turkey or chicken legs. And most importantly, have fun and enjoy the process! Let me know how it goes!