Get ready to transform your backyard barbecue into a flavor explosion with these mouthwatering Traeger Smoked Turkey Legs! Imagine tender, juicy meat infused with a perfect blend of smoky hickory and aromatic spices that will have your guests begging for your secret recipe. Whether you're a grilling novice or a seasoned pitmaster, this foolproof method will elevate your cooking game and turn ordinary turkey legs into a restaurant-worthy delicacy that'll have everyone coming back for seconds.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 turkey legs
- 1/4 cup olive oil
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 cup chicken broth
Instructions
- Begin by preparing your Traeger grill for smoking. Set the temperature to 225°F (107°C) and allow it to preheat for about 15-20 minutes. Ensure you have enough wood pellets in the hopper; hickory or applewood pellets work well for turkey.
- While the grill is preheating, prepare the turkey legs. Pat them dry with paper towels to remove excess moisture, which helps the skin crisp up during cooking.
- In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Mix well to create a dry rub.
- Drizzle the olive oil over the turkey legs, ensuring they are evenly coated. This will help the dry rub adhere better and add flavor.
- Generously apply the dry rub mixture to each turkey leg, making sure to cover all sides. Massage the rub into the meat for maximum flavor.
- Once the turkey legs are seasoned, place them directly on the grill grates of the Traeger, ensuring they are spaced apart to allow for even smoke circulation.
- Pour the chicken broth into a small aluminum pan and place it on the grill next to the turkey legs. This will help keep the turkey moist during the smoking process.
- Close the lid of the grill and smoke the turkey legs for approximately 2 hours and 30 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the leg, avoiding the bone.
- Once the turkey legs have reached the desired temperature, carefully remove them from the grill using tongs. Allow them to rest for about 10-15 minutes before serving. This helps the juices redistribute throughout the meat.
- Serve the smoked turkey legs with your favorite sides, and enjoy the delicious, smoky flavor!
Tips
- Wood Pellet Selection: Choose hickory or applewood pellets for the most complementary smoky flavor that enhances the turkey's natural taste.
- Moisture is Key: Always pat the turkey legs dry before seasoning to ensure a crispy exterior and prevent steaming.
- Temperature Precision: Use a reliable meat thermometer to check internal temperature - 165°F is the magic number for perfectly cooked turkey.
- Resting Time Matters: Allow the turkey legs to rest 10-15 minutes after cooking to let the juices redistribute, ensuring maximum tenderness.
- Seasoning Hack: Don't be shy with the dry rub - massage it thoroughly into the meat for deep, consistent flavor throughout.
- Chicken Broth Trick: The aluminum pan with chicken broth helps maintain moisture and prevents the meat from drying out during the long smoking process.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
