Indulge in the rich and smoky flavors of our mouthwatering smoked wild turkey legs. Tender, juicy, and seasoned to perfection, these delectable delights are a true culinary treat. Whether enjoyed as a hearty snack or the star of your next barbecue, our smoked wild turkey legs will satisfy even the most discerning taste buds. Get ready to savor an unforgettable dining experience that captures the essence of wilderness on your plate.
Smoked Wild Turkey Legs
It isn’t very often that I get the chance to eat wild turkey, but after every hunting season, you can bet that I will be smoking up some wild turkey legs! These meaty turkey legs are brined overnight in a fragrant, salty brine so that they soak up lots of flavors and are fall-off-the-bone tender. The secret to making the turkey leg moist is all in the brine. A brine works by denaturing the meat’s proteins and allowing it to retain more moisture throughout the cooking process.
In a large mixing bowl, combine the kosher salt, brown sugar, and hot water and mix until fully dissolved. Then you can add your favorite aromatics such as crushed black peppercorn, orange slices, lemon slices, and minced garlic. Once the aromatics are added, cool down the brine by adding ice cubes. Place the turkey leg in a container large enough to hold enough brine and fully submerge it. Wrap the container in plastic wrap and place it in the fridge for 2-24 hours.
Remove the wild turkey leg from the brine and pat it dry. Coat it with your favorite dry rub seasoning, such as cajun seasoning. Preheat your smoker to 225°F with your favorite wood chips or pellets. Smoke the turkey leg for 2-3 hours or until it reaches an internal temperature of 150°F. Let it rest for 10 minutes before serving.
Ingredients
This recipe for smoked wild turkey legs requires the following ingredients:
- Wild turkey legs
- Kosher salt
- Brown sugar
- Hot water
- Crushed black peppercorn
- Orange slices
- Lemon slices
- Minced garlic
- Cajun dry rub seasoning (or your favorite dry rub)
To make these delicious smoked turkey legs, follow these steps:
- In a large mixing bowl, combine kosher salt, brown sugar, and hot water. Mix until fully dissolved.
- Add crushed black peppercorn, orange slices, lemon slices, and minced garlic to the brine mixture.
- Add ice cubes to cool down the brine.
- Place the turkey leg in a container large enough to hold enough brine and fully submerge the turkey leg. Pour the brine over the turkey leg and ensure it is fully covered.
- Cover the container with plastic wrap and refrigerate for 2-24 hours.
- Remove the wild turkey leg from the brine and pat it dry. Coat it with cajun seasoning dry rub.
- Preheat your smoker to 225°F with your favorite wood.
- Smoke the turkey leg for 2-3 hours or until it reaches an internal temperature of 150°F.
- Let the smoked turkey leg rest for 10 minutes before serving.
Note: The USDA recommends cooking turkey to an internal temperature of 165°F. However, you can remove the turkey leg from the grill at 150°F and let it rest for 4 minutes to ensure it is safe to eat while still being tender.
How to smoke wild turkey legs
To start, prepare a brine by combining kosher salt, brown sugar, and hot water in a large mixing bowl. Stir until fully dissolved. Add your choice of aromatics such as crushed black peppercorn, orange slices, lemon slices, and minced garlic. Once the aromatics are added, cool down the brine by adding ice cubes.
Place the turkey leg in a container large enough to hold it and fully submerge it in the brine. If the turkey leg is not fully covered, add cool water until it is. Wrap the container in plastic wrap and refrigerate for 2-24 hours.
After brining, remove the turkey leg from the brine and pat it dry with a towel. Coat it with your favorite dry rub seasoning, such as cajun seasoning. Preheat your smoker to 225°F using a blend of maple, hickory, and cherry woods.
Smoke the turkey leg for 2-3 hours or until it reaches an internal temperature of 150°F. The meat should have a deep red color when smoked to perfection. Let it rest for 10 minutes before serving.
Step 1: Prepare the brine
Step 1: Prepare the brine
To make the brine, start by combining kosher salt, brown sugar, and hot water in a large mixing bowl. Mix until the salt and sugar are fully dissolved. Next, add your favorite aromatics such as crushed black peppercorn, orange slices, lemon slices, and minced garlic. These will add flavor to the brine. Once the aromatics are added, add ice cubes to cool down the brine. Make sure the ice is melted and the brine is cool before moving on to the next step.
Step 2: Brine the turkey leg
Place the turkey leg in a container that is large enough to fully submerge it in the brine. Pour the brine over the turkey leg, making sure it is fully covered. If needed, add more cool water until it is completely submerged. Wrap the container in plastic wrap and refrigerate for 2-24 hours to allow the turkey leg to soak up flavors and become tender.
Step 3: Smoke the turkey leg
Preheat your smoker to 225°F with your choice of wood for smoking. Once preheated, remove the turkey leg from the brine and pat it dry with a towel. Coat it with cajun seasoning dry rub or your favorite dry rub to add flavor. Place the turkey leg on the smoker and smoke for 2-3 hours or until it reaches an internal temperature of 150°F.
Step 4: Rest and serve
Once smoked, remove the turkey leg from the smoker and cover it with aluminum foil or butcher paper. Allow it to rest for 10 minutes before serving. You can either pick up the bone-wrapped turkey leg or slice off the meat from the bone before serving.
Note: The USDA recommends cooking turkey to an internal temperature of 165°F to ensure all harmful bacteria are killed. However, you can remove it at 150°F and let it rest, as the carryover cooking will continue to cook the meat and make it tender. It is important to follow FDA guidelines for food safety.
Step 2: Brine the turkey legs
Step 2: Brine the turkey legs
To ensure that the wild turkey legs are moist and flavorful, it is essential to brine them. In a large mixing bowl, combine kosher salt, brown sugar, and hot water until fully dissolved. This mixture will serve as the base for the brine.
Next, add your favorite aromatics to the brine. In this recipe, crushed black peppercorn, orange slices, lemon slices, and minced garlic are used to enhance the flavors of the turkey legs. Allow these ingredients to steep in the warm water and impart their aromatic essence.
To cool down the brine, add ice cubes or cold water to the mixture. The goal is to have a fully cooled brine before adding the turkey legs. Place the turkey legs in a container large enough to hold them and fully submerge them in the brine solution.
If necessary, top off the container with cool water until the turkey legs are completely covered by the brine. Wrap the container in plastic wrap and refrigerate it for 2-24 hours (or overnight). This extended period of time allows for maximum flavor absorption and tenderization of the meat.
Remember to wash your sink thoroughly after rinsing off any leftover brine from the turkey legs to avoid cross-contamination.
(Note: The hot water used in this step does not need to be boiling hot; it just needs to be hot enough for easy dissolution of salt.)
(Additional note: The FDA recommends cooking turkey to an internal temperature of 165°F for safety reasons. However, following this recipe’s guidelines will result in a more tender piece of meat while still ensuring that harmful bacteria like salmonella are killed during cooking.)
Step 3: Dry rub
Step 3: Dry rub
After removing the turkey leg from the brine and patting it dry, it’s time to apply the dry rub. In this recipe, a cajun dry rub seasoning is used, but you can use your favorite dry rub if desired. Make sure to coat the entire turkey leg with the dry rub, ensuring that all sides are covered.
Step 4: Preheat and smoke
Preheat your smoker to 225°F with your preferred wood for smoking. A blend of maple, hickory, and cherry woods is recommended for this recipe. Once the smoker is preheated, place the seasoned turkey leg on the grill and insert a leave-in thermometer into the thickest part of the meat. Close the lid and let it smoke for 2-3 hours or until it reaches an internal temperature of 150°F.
Step 5: Rest and serve
Once the turkey leg has reached the desired internal temperature, remove it from the smoker and cover it with aluminum foil or butcher paper. Allow it to rest for about 10 minutes before serving. To eat, you can either wrap a paper towel or butcher paper around the bone and pick it up like a drumstick or slice the meat off the bone and serve.
Note: While the USDA recommends cooking turkey to an internal temperature of 165°F to ensure safety, in this recipe, a lower temperature is used (150°F) due to carry-over cooking. The internal temperature will continue to rise as the meat rests, resulting in a tender turkey leg.
Remember to follow FDA guidelines for food safety when cooking poultry.
Step 4: Smoke the turkey leg
Step 4: Smoke the turkey leg
Once the turkey leg has been brined and dried, it is time to smoke it. Preheat your smoker to 225°F and choose your favorite wood for smoking. A blend of maple, hickory, and cherry woods works well for this recipe.
Place the turkey leg on the smoker grates and insert a leave-in thermometer into the thickest part of the meat. Close the lid and let it smoke for 2-3 hours or until it reaches an internal temperature of 150°F.
During the smoking process, you will notice the turkey leg developing a deep red, vibrant color. This indicates that it is smoked to perfection. If there is any remaining hock on the leg, you can chop it off once it is fully cooked.
Step 5: Rest and serve
After removing the turkey leg from the smoker, cover it with aluminum foil or butcher paper and allow it to rest for about 10 minutes. This resting period allows the juices to redistribute within the meat, resulting in a more tender and flavorful final product.
To serve, you can either wrap a paper towel or butcher paper around the bone of the turkey leg and pick it up to eat, or you can slice off the meat from the bone and serve it that way.
Enjoy your delicious smoked wild turkey leg!
Where to buy wild turkey legs
If you’re lucky enough to have a friend who hunts, they may gift you some wild turkey legs. However, if that’s not the case, there are still options for purchasing wild turkey. One option is to check with your local butcher shop. They may be able to source some wild turkey for you or point you in the right direction. Another option is to look online. There are various websites that specialize in selling wild game and may offer wild turkey legs.
How to butcher and trim a turkey leg
To butcher and trim a turkey leg, start by removing any excess skin or fat from the leg. Use a sharp knife to carefully cut away any visible fat or tough connective tissue. Next, locate the joint where the leg connects to the body of the turkey. Use a boning knife or kitchen shears to separate the leg from the body at this joint. Once the leg is removed, trim off any excess bone or cartilage that may be attached. Finally, use your hands or a paper towel to remove any remaining skin or feathers from the leg. Rinse the leg under cold water and pat dry before proceeding with your recipe.
To smoke a turkey leg, start by brining it overnight in a flavorful saltwater solution. This will help to tenderize the meat and infuse it with flavor. After brining, pat the turkey leg dry and season it with your favorite dry rub. Preheat your smoker to 225°F and add your desired wood chips for smoky flavor. Place the turkey leg on the smoker rack and close the lid. Smoke for 2-3 hours, or until the internal temperature reaches 150°F. Remove from the smoker and let rest for 10 minutes before serving.
When cooking wild turkey legs, it’s important to keep in mind that they are leaner than domesticated turkey meat. To prevent them from drying out during cooking, it’s recommended to brine them beforehand. The brine helps to retain moisture and adds flavor to the meat. Additionally, smoking at a low temperature (around 225°F) for a longer period of time will help ensure that the legs become tender and juicy. It’s also important to use an instant-read thermometer to check for doneness, as wild turkey legs may cook faster or slower than expected. Finally, allowing the meat to rest after smoking will help it retain its juices and become even more tender.
The perfect internal temperature for turkey
The perfect internal temperature for turkey legs is a matter of personal preference. The USDA recommends cooking turkey to an internal temperature of 165°F to ensure that any potentially harmful bacteria, such as salmonella, are killed. However, in this recipe, the author suggests smoking the turkey legs until they reach an internal temperature of 150°F and then waiting 4 minutes before taking them off the grill. This allows for carryover cooking, where the internal temperature continues to rise even after the meat is removed from the heat source. By doing this, the author believes that the turkey legs will be more tender and juicy.
The author also mentions that leaner meats, like wild turkey, can become dry if overcooked. Therefore, it is important to pay attention to the internal temperature and remove the meat from the heat source at the desired level of doneness.
It’s worth noting that food safety guidelines should always be followed to ensure that meat is cooked to a safe temperature. If you prefer your turkey legs more well-done or want to err on the side of caution, it is recommended to cook them until they reach an internal temperature of 165°F.
Does turkey need to be cooked to 165°F?
Brining is a great way to add flavor and moisture to lean meats like wild turkey legs. The brine works by denaturing the proteins in the meat, allowing it to retain more moisture during cooking. To make a brine, combine kosher salt, brown sugar, and hot water in a large bowl until dissolved. Add aromatics like crushed black peppercorn, orange slices, lemon slices, and minced garlic. Cool the brine with ice cubes and then submerge the turkey leg in the brine. Refrigerate for 2-24 hours.
After brining, remove the turkey leg from the brine and pat it dry. Coat it with a cajun seasoning dry rub or your favorite dry rub. Preheat your smoker to 225°F with your preferred wood chips. Smoke the turkey leg for 2-3 hours or until it reaches an internal temperature of 150°F. Let it rest for 10 minutes before serving.
The USDA recommends cooking turkey to an internal temperature of 165°F to ensure that any potential bacteria is killed. However, you can still achieve a tender piece of turkey by cooking it to 150°F and allowing for carryover cooking. The protein fibers in the meat begin to tighten at 150°F, so cooking it further will result in drier meat.
If you’re unable to find wild turkey legs, you can try contacting local butcher shops or look for places that sell wild game meat. Remember to follow food safety guidelines and enjoy your smoked turkey legs!
Why take the turkey off at 150°F?
Taking the turkey off at 150°F allows for carryover cooking, where the internal temperature of the meat continues to rise even after it is removed from the grill. This ensures that the turkey reaches a safe internal temperature of 165°F, as recommended by the FDA, while still remaining tender and juicy. By allowing the turkey to rest for a few minutes after reaching 150°F, you can achieve both food safety and optimal texture in your smoked turkey leg.
Additionally, lean meats like wild turkey can become dry if overcooked. Removing the turkey at 150°F prevents it from drying out further during the cooking process. The protein fibers in the meat begin to tighten and expel moisture after reaching this temperature, so it’s best to stop cooking at this point to maintain a moist and flavorful result.
While following FDA guidelines for food safety is always recommended, taking the turkey off at 150°F with proper resting time can result in a more enjoyable eating experience with a tender and flavorful smoked turkey leg.
In conclusion, smoked wild turkey legs offer a delicious and flavorful alternative to traditional poultry dishes. The smoky aroma, tender meat, and rich taste make them a perfect choice for any occasion. Whether enjoyed on their own or incorporated into various recipes, these succulent turkey legs are sure to satisfy the palate of any meat lover.
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