Smoked Turkey Leg
The origin of smoked turkey leg recipes can be traced back to traditional smoking and curing methods used by various cultures throughout history. Smoking meat as a method of preservation dates back thousands of years when people needed to find ways to store meat without refrigeration.
Turkey, being a popular poultry meat in many cultures, was likely smoked by various indigenous groups in the Americas long before the arrival of Europeans. Native American tribes and early settlers likely smoked turkey as a way to preserve the meat and add flavor.
Ingredients
4 turkey legs
1/4 cup olive oil
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
Instructions
Rinse the turkey legs and pat them dry with paper towels.
In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper (if using) to create a dry rub.
Rub the dry rub all over the turkey legs, making sure to coat them evenly.
Prepare your smoker according to the manufacturer’s instructions and preheat it to 225-250°F (107-121°C).
Place the turkey legs on the smoker grate and smoke them for about 3-4 hours, or until they reach an internal temperature of 165°F (74°C) when measured with a meat thermometer.
If you prefer a crispier skin, you can finish the turkey legs on a hot grill for a few minutes on each side.
Remove the turkey legs from the smoker or grill and let them rest for a few minutes before serving.
Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.
Smoked Turkey Leg