An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Crispy Smoked Turkey Legs

There’s no need to visit a theme park or county fair to savor the flavor of smoked turkey drumsticks — when you can easily prepare them on your pellet grill.

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Cooking for 6 people


  • 6 raw turkey drumsticks, about 1–1 ½ lb each

Dry Rub

  • ½ cup brown sugar
  • 2 tbsp. coarse salt (kosher or sea)
  • 1 tbsp. garlic powder
  • 1 tbsp. smoked paprika
  • ½ tbsp. fine ground black pepper

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Signature Flavors Garlic Onion Paprika Pellets

Method: Pellet Grill

Temp: 225–325°F (Low Heat)

3 The 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.

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