Geez, Mama!!!! Great recipes. I've not been able to go and eat fair goodies for years and I do so miss them. I usually check out the map in the newspaper to see where the booths are. Always look for the smoked turkey legs booth. Would you by any chance have a recipe for that too? Thanks so much for these. I'll for sure use some of 'em. Got the thread bookmarked.

Smoked Turkey Legs -

3/4 cup brown sugar
2 TBS garlic powder
2 TBS onion powder
2 TBS red pepper flakes
2 TBS Cajun seasoning (Tony Chachere’s works great if you can find it)
2 TBS Tabasco hot sauce
1 TBS poultry seasoning

Place gallon of water and all dry ingredients into a very large pot on medium to high heat. Stir occasionally until mixture comes to a boil. Once boiling occurs the heat can be turned off and the brine can be left to cool to room temperature.

Once brine has cooled to room temperature, pour brine into a very large plastic container or two medium size plastic containers and place in fridge for further cooling.

The brine must reach 40 degrees F before adding meat to brine.

When brine chills to required temperature, add 4-6 turkey legs to brine.

Leave turkey legs in brine for 9 hours stirring around several times throughout the process.

After nine hours, remove turkey legs from brine and rinse well under cool water.

Getting Turkey Legs Ready to Smoke
About 30 minutes before you are ready to smoke them, Coat the turkey legs with olive oil and sprinkle on a little cajun seasoning for good flavor. Try to get the seasoning up under the skin wherever possible as this is where the flavor will be the most tasty.

Once you are finished, leave the legs on the counter and go get the smoker ready. I like to prepare the smoker for about 240 degrees with a mix of oak and pecan. Sometimes I use mesquite or other fruit wood just depending on what I am in the mood for and what I have on hand.

Please note that I normally use a wood fired smoker but these can just as easily be done on propane, electric or charcoal as long as the temperature is right and you have smoke flowing, they will taste great.

Smoking the Turkey Legs
Once the smoker is going and the temperature is at 240 degrees F or so, get the turkey legs and place them right on the grate leaving about 1 inch between them to allow the smoke to be able to flow freely all around the meat.

Occasionally.. about once every hour or so, I like to brush on some olive oil or you can use the spray olive oil to make it real easy. This will help to keep them moist and will help to crisp the skin while they smoke.

If you are using an electric, propane or charcoal smoker then I recommend that you keep replenishing the smoke for at least the first 2 hours.. I like to do it the entire time but I like the smoke to be very prominent.

If you like the smoke to be extremely subtle then you may want to go 2 hours and then finish with just heat.

The turkey legs will take about 3-4 hours to reach an internal temperature of 165 degrees F.

Finishing Up
Remove the turkey drumsticks from the smoker once they are at temperature and wrap them individually in heavy duty foil. They can be placed in the oven to keep them warm or eaten immediately if you so desire.

How to Re-Heat
They heat up really well.. just pop them in the oven at about 275-300 degrees for 30 minutes or until they are as warm as you like them.



Smoked Turkey Drumstick

6 big turkey drumsticks
1 gallon water
1/4 cup Morton® Tender Quick®
1/2 cup salt
3/4 cup brown sugar
1 tablespoon onion powder


Bring the water to a boil, then add the other brine ingredients. (don't add the drumsticks yet) Stir the brine until the sugar and salt is completely dissolved and remove it from the heat. Let it cool to room temperature, then refrigerate it overnight. The brine needs to be below 40°F for brining.

Using a fork, jab holes through the skin on the drumsticks so the brine can penetrate easier. Drop the turkey legs in the brine and soak them for 24 hours. Replace the brine with fresh water and soak the legs for another 24 hours. Change out the water one time after 12 hours. The fresh water pulls out the excess salt.

Dry the legs off, then season them with a mixture of:


1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon mild chili powder
1 tablespoon black pepper


Set up your charcoal grill for charcoal grill barbecuing. Mix a bit of apple wood or hickory in the charcoal to give 'em smokey flavor. When the smoked turkey legs reach an internal temperature of 180°F, they're done. Cooking them past that point will make them more tender and succulent.

Smoked Turkey Legs -

3/4 cup brown sugar
2 TBS garlic powder
2 TBS onion powder
2 TBS red pepper flakes
2 TBS Cajun seasoning (Tony Chachere’s works great if you can find it)
2 TBS Tabasco hot sauce
1 TBS poultry seasoning

Place gallon of water and all dry ingredients into a very large pot on medium to high heat. Stir occasionally until mixture comes to a boil. Once boiling occurs the heat can be turned off and the brine can be left to cool to room temperature.

Once brine has cooled to room temperature, pour brine into a very large plastic container or two medium size plastic containers and place in fridge for further cooling.

The brine must reach 40 degrees F before adding meat to brine.

When brine chills to required temperature, add 4-6 turkey legs to brine.

Leave turkey legs in brine for 9 hours stirring around several times throughout the process.

After nine hours, remove turkey legs from brine and rinse well under cool water.

Getting Turkey Legs Ready to Smoke
About 30 minutes before you are ready to smoke them, Coat the turkey legs with olive oil and sprinkle on a little cajun seasoning for good flavor. Try to get the seasoning up under the skin wherever possible as this is where the flavor will be the most tasty.

Once you are finished, leave the legs on the counter and go get the smoker ready. I like to prepare the smoker for about 240 degrees with a mix of oak and pecan. Sometimes I use mesquite or other fruit wood just depending on what I am in the mood for and what I have on hand.

Please note that I normally use a wood fired smoker but these can just as easily be done on propane, electric or charcoal as long as the temperature is right and you have smoke flowing, they will taste great.

Smoking the Turkey Legs
Once the smoker is going and the temperature is at 240 degrees F or so, get the turkey legs and place them right on the grate leaving about 1 inch between them to allow the smoke to be able to flow freely all around the meat.

Occasionally.. about once every hour or so, I like to brush on some olive oil or you can use the spray olive oil to make it real easy. This will help to keep them moist and will help to crisp the skin while they smoke.

If you are using an electric, propane or charcoal smoker then I recommend that you keep replenishing the smoke for at least the first 2 hours.. I like to do it the entire time but I like the smoke to be very prominent.

If you like the smoke to be extremely subtle then you may want to go 2 hours and then finish with just heat.

The turkey legs will take about 3-4 hours to reach an internal temperature of 165 degrees F.

Finishing Up
Remove the turkey drumsticks from the smoker once they are at temperature and wrap them individually in heavy duty foil. They can be placed in the oven to keep them warm or eaten immediately if you so desire.

How to Re-Heat
They heat up really well.. just pop them in the oven at about 275-300 degrees for 30 minutes or until they are as warm as you like them.



Smoked Turkey Drumstick

6 big turkey drumsticks
1 gallon water
1/4 cup Morton® Tender Quick®
1/2 cup salt
3/4 cup brown sugar
1 tablespoon onion powder


Bring the water to a boil, then add the other brine ingredients. (don't add the drumsticks yet) Stir the brine until the sugar and salt is completely dissolved and remove it from the heat. Let it cool to room temperature, then refrigerate it overnight. The brine needs to be below 40°F for brining.

Using a fork, jab holes through the skin on the drumsticks so the brine can penetrate easier. Drop the turkey legs in the brine and soak them for 24 hours. Replace the brine with fresh water and soak the legs for another 24 hours. Change out the water one time after 12 hours. The fresh water pulls out the excess salt.

Dry the legs off, then season them with a mixture of:


1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon mild chili powder
1 tablespoon black pepper


Set up your charcoal grill for charcoal grill barbecuing. Mix a bit of apple wood or hickory in the charcoal to give 'em smokey flavor. When the smoked turkey legs reach an internal temperature of 180°F, they're done. Cooking them past that point will make them more tender and succulent.

Alright!!!! :p Thank you so much!!!!

You're very welcomed! Enjoy!