Cooking for 6 people
Ingredients
- 6
raw turkey drumsticks, about 1–1 ½ lb each
- cup
brown sugar
- 2 tbsp.
coarse salt (kosher or sea)
- 1 tbsp.
garlic powder
- 1 tbsp.
smoked paprika
- tbsp.
fine ground black pepper
1Food Prep
Pat the turkey legs dry with a paper towel. Next, in a small bowl, combine the dry rub ingredients, and liberally season the turkey legs on all sides with the dry rub.
Once the dry rub is applied, allow the turkey legs to come to room temperature (about an hour) before smoking.
2Grill Prep
Fuel: We recommend Kingsford® Grillmaster’s Choice Hardwood Pellets
Method: Pellet Grill
Temp: 225–325°F (Low Heat)
3The Cook
When you’re at temp, place the thermometer probe into the thickest part of a turkey leg without touching the bone, and position them at the center of your pellet grill or on an elevated shelf.
Smoke your turkey legs at 225°F for about 2 hours. Then, increase the heat on your pellet grill to 325°F and cook your turkey legs to an internal temperature of 170°F.
Continue cooking your turkey legs until the skin has crisped to your desired doneness.
When ready, remove your smoked turkey legs from the grill and let them rest for at least 5 minutes before serving.
Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
