Smoked Turkey Legs

Living in a post-covid world, Chef Britt recreates one of her favorite fair foods: Smoked Turkey Legs. She gets the Yoder Smokers Wichita Loaded Offset fired up and shows you how it’s done.

Smoked Turkey legs


For the brine:

  • 1 package Cattleman’s Grill Butcher House Brine
  • 5 quarts water
  • 1 cup brown sugar
  • ¼ cup dales meat seasoning (you can also substitute soy sauce or worcestershire)
  • One dozen young turkey legs, or a half dozen large turkey legs

Other optional ingredients:


To make the brine:

  • Combine all ingredients for brine until fully dissolved and place turkey legs into brine completely submerged. Allow them to brine for 6 hours minimum or up to 24 hours.

To set your smoker:

  • Set up your Yoder Smokers offset smoker to roll at roughly 275°F using hickory wood.
  • Attain this by heating up a chimney full of charcoal,
  • For more advice on maintaining heat on your offset, check out the video on fire maintenance

To smoke/finish the turkey legs:

  • Before smoking, pat dry (for extra crispy skin dry overnight uncovered in the fridge).
  • As an option, spray with duck fat, and coat with BBQ rub of choice. Chef Britt does not use this method in her video, but it is a great way to get extra BBQ flavor.
  • Smoke for 2-3 hours, depending on the size of the turkey legs until they reach an internal temperature of 165-170°F. About 10-20 degrees short of the final temperature, glaze the legs with a sauce of your choice (in the video, Chef Britt uses Kim’s Gluten-Free Terriyaki Sauce.)
  • For that fair festival feel, and as an option, wrap in foil and hold in a warming container (such as a steam table or your smoker that is cooling down) until ready to consume.


1 Comment

  1. Steve Hamous
    June 16, 2020

    Great job as usual Chef Britt. I agree that brining them adds flavor and moisture. I’ll try that brine next time. My favorite rub is Sweet Heat.


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