There’s something undeniably magical about a perfectly grilled turkey leg. For me, it’s a direct ticket back to my Southern upbringing, where these magnificent, smoky, and incredibly juicy cuts of meat weren’t just reserved for holiday feasts. They were the star attraction at vibrant cookouts, bustling county fairs, and heartwarming family gatherings, embodying a spirit of celebration all their own. With a rich Southern background deeply rooted in the art of flavor and seasoning, I’ve dedicated nearly a decade to perfecting and sharing recipes that have captivated millions. This particular recipe for grilled turkey legs promises an unparalleled experience: consistently delivering drumsticks with a beautifully charred exterior, a deeply smoky essence, and remarkably tender meat that pulls right off the bone. Get ready to transform ordinary turkey legs into an extraordinary culinary delight that will have everyone asking for your secret.
Table of Contents
Grilled Turkey Leg Ingredients
Crafting the perfect grilled turkey leg starts with selecting quality ingredients and a well-balanced seasoning blend. Here’s a closer look at what you’ll need to achieve that mouth-watering flavor and tender texture.
- Turkey Legs: The foundation of our dish! Turkey legs are widely available in most grocery stores, from large national chains to smaller local markets. You’ll typically find them in the poultry section, often alongside whole turkeys or other turkey cuts. While they are a holiday staple, many stores stock them year-round due to their popularity for grilling and smoking. If you’re unsure, don’t hesitate to ask your butcher for guidance. Look for legs that are plump and have a good amount of skin, as this will crisp up beautifully on the grill and lock in moisture.
- Smoked Paprika: This is a non-negotiable ingredient for that authentic, deep smoky flavor that evokes outdoor cooking and Southern charm. Smoked paprika adds a vibrant color and a rich, earthy smokiness that a plain grill can’t always provide on its own. It’s key for creating that coveted BBQ taste.
- Garlic Powder: A versatile and essential aromatic. Garlic powder ensures a consistent garlic flavor throughout the meat, without the risk of fresh garlic burning on the grill. It adds a foundational savory note that complements the turkey perfectly and penetrates deeply into the meat.
- Onion Powder: Similar to garlic powder, onion powder provides a gentle, sweet onion flavor that penetrates the meat evenly. It rounds out the savory profile of the rub, adding depth without overpowering the natural taste of the turkey. Together with garlic powder, it forms a classic flavor base.
- Oregano: Earthy and slightly bitter, oregano contributes a classic Mediterranean herb note that pairs surprisingly well with the robust flavor of turkey. It adds a subtle layer of complexity to the spice blend, enhancing the overall aroma and giving a hint of herbaceousness.
- Salt and Pepper: The fundamental seasonings. Coarse salt helps tenderize the meat and enhances all other flavors, while freshly ground black pepper adds a pungent kick. Adjust these to your personal preference, ensuring every inch of the turkey leg is well-seasoned to bring out its best.
How to Make Grilled Turkey Legs
Achieving perfectly grilled turkey legs involves a few simple yet crucial steps. Follow these instructions to ensure your turkey is juicy, flavorful, and has that irresistible crispy skin. For detailed measurements and a complete ingredient list, refer to the recipe card further down this post.
- Prepare the Turkey Legs: Start by patting the turkey legs thoroughly dry with paper towels. This step is vital for two reasons: it helps the seasoning adhere better to the skin and promotes a beautifully crispy skin during grilling. Excess moisture can steam the skin instead of crisping it, so don’t skip this step!
- Season Generously: In a small bowl, combine your spice blend: smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix them well to ensure an even distribution of flavors. Next, generously rub this aromatic spice blend all over each turkey leg. Make sure to coat every side, getting into all the crevices. Don’t be shy with the seasoning – this is where the majority of your flavor will come from, creating that delicious crust.
- Grill to Perfection: Preheat your grill to a medium-low heat, aiming for an indirect cooking zone between 275-300°F (135-150°C). Place the seasoned turkey legs over indirect heat. This “low and slow” approach is key to cooking the large turkey legs through without burning the exterior. Turn the turkey legs occasionally, every 30 minutes or so, to ensure even cooking and browning on all sides. Continue grilling until an instant-read meat thermometer inserted into the thickest part of the leg (avoiding the bone) registers an internal temperature of 165°F (74°C). For even more tender and fall-off-the-bone meat, aim for 175°F (79°C). Cooking time can range from 90 minutes to 2 hours, depending on the size of your turkey legs, so keep a close eye on your thermometer.
- Rest and Serve: Once the turkey legs reach the desired internal temperature, remove them from the grill and let them rest on a cutting board or platter for at least 10-15 minutes before serving. This resting period is critical; it allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and moist. If you cut into them too soon, all those delicious juices will escape, leaving you with dry turkey. Then, it’s time to dig in and enjoy your perfectly grilled, smoky, and succulent turkey legs!
Grilled Turkey Legs
By Brandi Crawford
Grilled turkey legs transport me back to my Southern roots: large, smoky, and incredibly juicy, they are a celebration in themselves. Growing up, these weren’t just for holidays but for every gathering. My Southern expertise in smoky flavors and perfect seasoning shines through in this recipe, refined over a decade and loved by millions. Expect perfectly charred drumsticks with supremely tender meat every single time.
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Equipment
- Grill
- Meat Thermometer (highly recommended)
Ingredients
(Servings adjustment functionality has been removed for simplicity and SEO compliance.)
- 3-4 pounds turkey leg drumsticks
- 1-2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground oregano
- salt and pepper to taste
Instructions
- Preheat your grill to a medium-low heat, aiming for an indirect cooking zone between 275-300 degrees Fahrenheit (135-150°C). This slow and steady heat is crucial for tender, juicy results without burning the skin.
- Consider injecting or brining your turkey legs in advance for maximum moisture and flavor. (See notes below for details on these optional steps.)
- Generously sprinkle the prepared spice blend (smoked paprika, garlic powder, onion powder, oregano, salt, and pepper) onto both sides of each turkey leg. Rub the spices firmly into the skin and meat to ensure deep flavor penetration. Ensure the turkey is fully coated; add more spices if needed.
- Place the seasoned turkey legs on the grill, ensuring they are over indirect heat. Grill for approximately 90 minutes to 2 hours, or until an internal temperature of 175 degrees Fahrenheit (79°C) is reached. Always use a reliable meat thermometer, inserting it into the thickest part of the leg, avoiding the bone. Flip the turkey legs every 30 minutes to encourage even cooking and a beautiful crust on all sides. Remember, cook time will vary significantly based on the size of your turkey legs. Monitor them closely!
- Once cooked, remove the turkey legs from the heat and allow them to rest for at least 15 minutes before serving. This critical resting period allows the juices to redistribute throughout the meat, resulting in an exceptionally moist and flavorful drumstick.
Notes
For an extra boost of moisture and flavor, consider one of these techniques:
- Injecting: I often inject my turkey legs with a seasoned butter marinade. This method is a fantastic time-saver, eliminating the need for overnight brining. Injecting delivers moisture and flavor directly into the meat, effectively preventing it from drying out during the long grilling process. I recommend using a quality injection marinade, typically using 1 ounce per pound of turkey leg. Be sure to weigh each leg and measure your marinade accordingly for optimal results.
- Brining: A classic method for tender and juicy poultry. Prepare a brine solution using 4 cups of water, 1 tablespoon of salt, ¼ cup of sugar, and your chosen spices (you can use the blend from this recipe, or a variation). Submerge the turkey legs completely in the brine and refrigerate them for several hours, or even better, overnight. Brining works by allowing the salt and water to penetrate the muscle fibers, which helps the meat retain moisture and become more flavorful.
Cook Time Variability: Always remember that the total cooking time will depend heavily on the size and thickness of your drumsticks. Larger, meatier legs will naturally require a longer time on the grill. If you’re cooking a batch with unevenly sized legs, you might need to remove the smaller ones earlier to prevent overcooking.
Nutrition
Calories: 687 kcal
Carbohydrates: 1 g
Protein: 88 g
Fat: 32 g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using third-party tools like MyFitnessPal.com. To obtain the most accurate nutritional information for your specific meal, we strongly recommend calculating it with the actual ingredients and brands you use in your recipe, utilizing your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information you rely upon is accurate, complete, and useful for your dietary needs.
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How to Season the Turkey Legs and Variations
While our core blend of smoked paprika, garlic powder, onion powder, and oregano creates a fantastic, savory foundation, the world of seasoning offers endless possibilities to customize your grilled turkey legs. Don’t be afraid to experiment and find your signature flavor profile!
- Store-Bought Poultry Rub: For ultimate convenience, a good quality store-bought poultry rub can be an excellent choice. These blends are often designed to enhance the natural flavors of chicken and turkey with a mix of herbs, spices, and sometimes a hint of sweetness or smokiness. Always check the ingredients to ensure it aligns with your taste preferences.
- Homemade BBQ Rub and Seasoning: If you’re a fan of classic barbecue flavors, a robust BBQ rub is a must. These typically include brown sugar for caramelization, chili powder, cumin, and more paprika, offering a sweet, smoky, and slightly spicy profile that develops a beautiful crust on the grill.
- Cajun Seasoning: Bring the heat and vibrant flavors of Louisiana to your turkey legs with Cajun seasoning. This blend often features cayenne pepper, black pepper, garlic powder, onion powder, and thyme, delivering a spicy, savory, and aromatic kick that’s incredibly addictive.
- Creole Seasoning: Similar to Cajun but often with a slightly more herbaceous profile, Creole seasoning provides a rich, complex flavor. It typically includes paprika, onion powder, garlic powder, dried oregano, basil, thyme, black pepper, and cayenne pepper, offering a balanced warmth and depth.
- Lemon Pepper Seasoning: For a bright, zesty, and peppery flavor, lemon pepper seasoning is a fantastic alternative. The tartness of lemon zest (or citric acid) combined with coarse black pepper cuts through the richness of the turkey, creating a refreshing taste.
- Maple Bourbon: Elevate your turkey legs with a sophisticated sweet and savory glaze. A maple bourbon rub or glaze (applied towards the end of cooking) infuses the meat with the rich, caramelized notes of maple syrup and the subtle smoky warmth of bourbon, creating an irresistible sticky finish.
- Italian Herb: For a more Mediterranean twist, a blend of dried Italian herbs like basil, rosemary, thyme, and oregano can impart a fragrant and savory flavor. This light yet aromatic seasoning works wonderfully, especially if paired with fresh herbs after grilling.
- Honey Mustard: Combine the tang of mustard with the sweetness of honey for a delectable sauce or rub. A honey mustard application can create a beautiful glaze and a balanced sweet-tangy flavor that appeals to all ages. Apply it during the last 20-30 minutes of grilling to prevent burning.
Charcoal Grill vs Gas Grill: Which is Best for Turkey Legs?
The debate between charcoal and gas grills is a timeless one among grilling enthusiasts, and when it comes to cooking turkey legs, each method offers distinct advantages. Your choice will largely depend on your desired flavor profile, convenience, and grilling experience.
Charcoal Grill: The Undeniable Smoky Flavor
Many seasoned grill masters will swear by a charcoal grill for turkey legs, and for good reason. Charcoal imparts that deep, authentic smoky flavor that simply can’t be replicated by other methods. It’s the classic backyard taste that conjures images of cookouts, festive fairs, and slow-cooked perfection. The radiant heat from charcoal also tends to create a more robust crust and char on the skin, adding another layer of texture and flavor. While it requires a bit more effort to set up and manage the heat, the unparalleled smoky depth and flavor payoff are often considered well worth it. Achieving indirect heat on a charcoal grill involves arranging the hot coals to one side and placing the turkey legs on the opposite side, away from direct flame.
Gas Grill: The Champion of Convenience and Control
On the other hand, gas grills are the undisputed champions of convenience. With just the push of a button, your grill is lit, and you can quickly dial in your desired temperature. This ease of use means less time fussing with charcoal and more time enjoying your gathering. Gas grills heat up rapidly, offer precise temperature control (which is crucial for slow-cooking large items like turkey legs), and clean-up is generally a breeze. You don’t have to deal with ash or charcoal dust. For this recipe, I often use a gas grill with multiple burners. To achieve the necessary indirect, low-and-slow cooking, I activate only one burner (or two burners on one side) and place the turkey legs on the unlit side of the grill. This ensures the turkey cooks gently without direct exposure to high heat, preventing charring before the inside is fully cooked. Just a friendly reminder: always check your propane tank levels before you start grilling – running out mid-cook is a classic mood-killer!
Ultimately, both types of grills can deliver delicious turkey legs. If rich, smoky flavor is your top priority and you don’t mind a little extra effort, charcoal is the way to go. If convenience, quick setup, and precise temperature management are more important, a gas grill will serve you admirably.
Frequently Asked Questions and Recipe Pro Tips
Grilling turkey legs can seem daunting due to their size and bone structure, but with these pro tips and answers to common questions, you’ll master them in no time.
The total cooking time for grilled turkey legs can vary significantly, primarily depending on their size and thickness. Generally, you can expect them to grill for approximately 60-90 minutes. However, larger, meatier drumsticks will definitely require a longer cook time, potentially up to 2 hours. It’s crucial to monitor them with a meat thermometer rather than strictly adhering to a time limit. If you have a batch of unevenly sized legs, be prepared to remove the smaller ones earlier to ensure they don’t dry out while the larger ones finish cooking.
Visual cues are a good start: the skin should be beautifully golden brown and crispy, and the meat should appear tender, easily pulling away from the bone. However, the most reliable method is using an instant-read meat thermometer. Insert the probe into the thickest part of the turkey leg, making sure to avoid touching the bone, as bone temperature can give a misleading reading. Turkey legs are considered safe to eat when they reach an internal temperature of 165°F (74°C). For incredibly tender, fall-off-the-bone results, I recommend cooking them until they reach 175°F (79°C). This slightly higher temperature helps break down connective tissues, leading to a more succulent texture.
Absolutely! Adding BBQ sauce is a fantastic way to introduce another layer of flavor and a beautiful glaze. You have a couple of options: for the sauce to really penetrate the meat and caramelize slightly, brush it on during the last 10-30 minutes of grilling. Be mindful not to apply it too early, as many BBQ sauces contain sugar that can burn easily over direct heat. Alternatively, you can serve the grilled turkey legs with a generous side of your favorite BBQ sauce for dipping or drizzle it over just before serving.
Resting the turkey legs for about 10-15 minutes after removing them from the grill is a non-negotiable step for optimal juiciness and flavor. During cooking, the muscle fibers contract, pushing the juices towards the center of the meat. If you cut into the turkey immediately, those juices will gush out onto your cutting board. Resting allows the muscle fibers to relax and the juices to redistribute throughout the entire piece of meat. This results in an incredibly moist, tender, and flavorful turkey leg with every single bite. It also helps to equalize the internal temperature, ensuring consistent doneness.
To maintain freshness and flavor, allow any leftover grilled turkey legs to cool completely before storing. Once cool, wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container. Refrigerate promptly, and they will stay delicious for 3-4 days. Proper storage is key to enjoying your delicious leftovers safely.
Reheating turkey legs effectively is about using low and slow heat to prevent them from drying out. For the oven or air fryer, place the turkey legs in a baking dish, add a splash of broth or water to keep them moist, cover tightly with foil, and warm at 325°F (160°C) until heated through. On the grill, use indirect heat and cover the grill until warmed. On the stovetop, you can add a little broth or water to a pan, cover, and warm gently over low heat. If you’re in a pinch, the microwave can work, but heat in short bursts and check frequently, ensuring they don’t become tough or dry.
Grilled turkey legs freeze exceptionally well! To freeze, ensure they are completely cooled. Wrap each leg individually in plastic wrap, then again in aluminum foil, or place them in a freezer-safe bag, removing as much air as possible. Label with the date. They can be stored in the freezer for 2-3 months while maintaining optimal taste and texture. While they can remain safe to eat for longer, quality may start to diminish after this timeframe.
Brining before grilling is not strictly mandatory, but it’s a highly recommended step that significantly enhances both the flavor and juiciness of your turkey legs. Brining involves soaking the turkey in a solution, typically water, salt, sugar, and various spices. This process helps the turkey legs retain moisture during cooking, resulting in meat that is remarkably more tender and less prone to drying out. You can prepare a simple brine solution with 4 cups of water, 1 tablespoon of salt, ¼ cup of sugar, and any complementary spices (the rub from this recipe works wonderfully). Submerge the turkey legs in this solution and refrigerate for several hours or even overnight for the best results. As an alternative to brining, I often opt for injecting the turkey legs with a seasoned butter marinade. This method is a fantastic shortcut, as it bypasses the need for overnight refrigeration. Injecting delivers moisture and flavor directly into the meat, ensuring it stays succulent. I personally use this specific injection marinade, applying 1 ounce per pound of turkey leg. It’s important to weigh each leg and measure the marinade precisely to achieve the perfect balance of moisture and flavor.
Pair With These Recipes: The Perfect Sides for Grilled Turkey Legs
Grilled turkey legs are a hearty and flavorful main course, and pairing them with the right side dishes can elevate your meal to a true Southern feast. These complementary recipes bring freshness, tang, and comforting textures that perfectly balance the rich, smoky turkey.
- Southern Coleslaw: Creamy, sweet, and tangy, Southern coleslaw is a refreshing contrast to the richness of grilled turkey. Its cool crunch offers a welcome textural break.
- Vinegar Based Coleslaw with No Mayo: For those who prefer a lighter, zestier option, this mayo-free coleslaw delivers bright, sharp flavors that cut through the fat of the turkey beautifully.
- Soul Food Potato Salad: A classic comfort food, a creamy and flavorful potato salad is a must-have at any Southern gathering. It’s hearty and satisfying alongside the robust turkey.
- Potato Salad with Bacon: Elevate your potato salad with crispy bacon bits, adding a smoky, salty dimension that echoes the grilled flavors of the turkey.
- Smoked Mac and Cheese: Rich, cheesy, and with an added depth of smoky flavor, smoked mac and cheese is an indulgent side that pairs wonderfully with the turkey legs.
- Southern Baked Beans: Sweet, savory, and often with a hint of smoky bacon or ham, baked beans are a quintessential barbecue side that perfectly complements grilled meats.
- Broccoli Salad with Bacon: A vibrant and crunchy salad featuring fresh broccoli, a creamy dressing, and savory bacon bits, offering a delightful mix of textures and flavors.
More Delicious Turkey Leg Recipes
If you’ve fallen in love with the versatility and deliciousness of turkey legs, you’re in luck! There are many fantastic ways to prepare them beyond the grill. Each method brings out a unique aspect of this flavorful cut of meat, offering diverse culinary experiences.
- Baked Turkey Legs: A simple and classic method that yields tender, juicy results with a crispy skin, perfect for a less hands-on approach.
- Air Fryer Turkey Legs: For a quicker cook and incredibly crispy skin with minimal oil, the air fryer is a fantastic modern option that delivers impressive results.
- Slow Cooker Crockpot Turkey Legs: Ideal for incredibly tender, fall-off-the-bone meat, this method is perfect for busy days, allowing the flavors to meld beautifully over hours.
- Stuffed Turkey Legs: Take your turkey legs to the next level by stuffing them with a savory mixture of breadcrumbs, herbs, vegetables, or even rice for an elevated meal.
- Smoked Turkey Legs: For the ultimate deep, rich smoky flavor, dedicated smoking is an art form that produces exceptionally tender and aromatic turkey legs, a true BBQ staple.
Whether you’re grilling, baking, air frying, slow cooking, stuffing, or smoking, turkey legs offer a delicious and satisfying meal for any occasion. Experiment with these methods and enjoy the journey!