Welcome to the ultimate guide for crafting the most succulent and flavorful grilled turkey legs! For anyone who grew up in the South, like myself, grilled turkey legs aren’t just food; they’re a celebration, a taste of home that evokes memories of lively cookouts, bustling fairs, and cherished family gatherings. There’s something truly magical about a big, smoky, and incredibly juicy cut of meat, especially when it’s prepared with the right touch. With nearly a decade of experience perfecting and sharing recipes that have delighted millions, I’m excited to bring you a method that guarantees perfectly charred, tender turkey drumsticks every single time. Get ready to fire up your grill and impress everyone with these show-stopping turkey legs!
Essential Ingredients for Grilled Turkey Legs
Crafting mouth-watering grilled turkey legs begins with selecting quality ingredients and a robust seasoning blend. This recipe focuses on simple yet powerful flavors that truly enhance the natural richness of the turkey.
- Turkey Legs: The star of our dish! Turkey legs are readily available in most grocery stores, from large supermarket chains to smaller, specialized butcher shops. You’ll typically find them in the poultry section. While some stores might stock them primarily around holidays, many now carry them year-round due to their growing popularity. Don’t hesitate to ask your butcher if you can’t find them; they can often order them for you. Look for drumsticks that are plump and have a healthy, pink color. Freshness is key for the best flavor and texture.
- Smoked Paprika: This spice is a game-changer, infusing the turkey with a beautiful smoky depth even before it hits the grill. It contributes a rich, reddish-brown color and a subtle sweet, woody aroma that complements the turkey perfectly. It’s essential for achieving that authentic, slow-cooked BBQ feel.
- Garlic Powder: A foundational flavor in many Southern dishes, garlic powder provides a pungent, savory kick without the raw intensity of fresh garlic. It blends seamlessly with other spices, creating a well-rounded and irresistible taste profile.
- Onion Powder: Similar to garlic powder, onion powder offers a sweet, aromatic base that enhances the overall savoriness of the rub. It adds complexity and depth, ensuring every bite of turkey is bursting with flavor.
- Oregano: Earthy and slightly peppery, dried oregano introduces a herbaceous note that brightens the spice blend. It’s a classic poultry seasoning that pairs wonderfully with the robust flavor of turkey.
- Salt and Pepper: The indispensable duo. Coarse salt helps tenderize the meat and draw out its natural juices, while freshly ground black pepper adds a sharp, classic finish. Adjust to your personal preference for seasoning perfection.
Step-by-Step Guide to Grilling Turkey Legs
Achieving perfectly grilled, juicy, and smoky turkey legs is simpler than you might think. Follow these straightforward steps to master this crowd-pleasing dish. For precise measurements and a complete guide, refer to the recipe card below.
- Prepare the Turkey Legs: Begin by thoroughly patting the turkey legs dry with paper towels. This crucial step ensures that your carefully crafted seasoning blend adheres beautifully to the skin, and it promotes a wonderfully crispy skin as the turkey cooks. Moisture on the surface can steam the skin instead of crisping it, so don’t skip this step!
- Season Generously: In a small bowl, combine your smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix them well until uniformly blended. Now, it’s time to coat your turkey legs. Rub this aromatic spice blend generously over every inch of the turkey legs, making sure to get into all the crevices. Don’t be shy; a good rub creates a flavorful crust that locks in moisture and adds incredible taste.
- Preheat and Cook: Preheat your grill to a medium heat setting, aiming for an approximate temperature range of 275-300°F (135-150°C). Once hot, place the seasoned turkey legs over indirect heat. This means they should not be directly over the heat source. Cooking over indirect heat allows the turkey to cook slowly and evenly, preventing the outside from burning before the inside is cooked through. Turn the turkey legs occasionally, every 30 minutes or so, to ensure even cooking and browning on all sides. Continue grilling until an internal meat thermometer inserted into the thickest part of the leg (avoiding the bone) registers 165°F (74°C) for safe consumption, or preferably 175°F (79°C) for exceptionally tender and juicy results. This process typically takes between 60 to 90 minutes, depending on the size of your drumsticks.
- Rest Before Serving: Once the turkey legs reach the desired internal temperature, remove them from the grill and allow them to rest for 5–10 minutes before slicing or serving. This resting period is vital: it allows the meat fibers to relax and reabsorb the juices, ensuring that every bite is incredibly tender and moist. If you cut into the turkey too soon, those precious juices will run out, leaving you with drier meat.
Grilled Turkey Legs
Brandi Crawford
Grilled turkey legs transport me straight back to my Southern roots: large, smoky, and incredibly juicy cuts of meat that are a celebration in themselves. Growing up, turkey legs were not just for holidays; they were a staple for cookouts, fairs, and family gatherings. With my Southern culinary background, I understand the importance of smoky flavor and impeccable seasoning. I’ve dedicated almost a decade to sharing my cherished recipes, which millions have come to trust and adore. This recipe guarantees perfectly charred drumsticks with tender, fall-off-the-bone meat every single time.
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Equipment
- Grill
- Meat Thermometer (essential for safety and tenderness)
Ingredients
- 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 275-300 degrees F (135-150 degrees C).
- If you plan to inject or brine your turkey legs, refer to the “Notes” section below for detailed guidance and timings.
- Generously sprinkle the prepared spice blend onto both sides of each turkey leg. Use your hands to rub the spices deeply into the meat and skin, ensuring a thorough and even coating for maximum flavor penetration. Add more spices if desired.
- Place the turkey legs on the grill over indirect heat. This allows for slow, even cooking that keeps the meat tender and prevents burning. Grill for approximately 90 minutes, or until an internal temperature of 175 degrees F (79 degrees C) is reached, as measured with a reliable meat thermometer inserted into the thickest part of the meat, avoiding the bone. Flip the turkey legs every 30 minutes to promote even cooking and a beautiful crust. Remember, cooking times can vary significantly based on the size of your turkey legs, so consistent monitoring with a thermometer is essential.
- Once cooked, remove the turkey legs from the grill. Allow them to rest for a minimum of 15 minutes before serving. This crucial resting period ensures the juices redistribute throughout the meat, resulting in an incredibly moist and flavorful final product.
Notes
For an extra boost of moisture and flavor, I personally love to inject my turkey legs with a seasoned butter marinade. This method is a fantastic time-saver, as it eliminates the need for overnight brining. Injecting ensures the marinade penetrates deep into the meat, effectively preventing it from drying out during the grilling process. I highly recommend this injection marinade, using approximately 1 ounce per pound of turkey. Be sure to weigh each leg and measure your marinade accordingly for optimal results.
Alternatively, a popular technique for enhancing both moisture and flavor is brining the drumsticks in advance. You can easily prepare a simple brine solution by combining 4 cups of water, 1 tablespoon of salt, ¼ cup of sugar, and your preferred spices (details can be found in the ingredient list above). Submerge the turkey legs completely in this brine and refrigerate for several hours, or ideally, overnight. Brining is excellent for ensuring the turkey remains moist and flavorful.
Please note that the total cooking time will vary depending on the size and thickness of your drumsticks. Larger, meatier legs will naturally require a longer grilling period. If you have an assortment of different-sized turkey legs, be mindful that smaller ones might cook faster and should be removed from the grill earlier to prevent overcooking.
Nutrition
Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using resources like MyFitnessPal.com. To obtain the most accurate nutritional information for any given recipe, you should calculate it using the actual ingredients you use and your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful for your dietary needs.
How to Season Turkey Legs and Flavor Variations
While my go-to blend of smoked paprika, garlic powder, onion powder, and oregano creates an unbeatable flavor profile, the world of seasoning is vast and exciting! Don’t be afraid to experiment and find your own perfect mix. Here are some fantastic alternatives and variations to elevate your grilled turkey legs:
- Store-Bought Poultry Rub: For ultimate convenience, a high-quality store-bought poultry rub can save you time without sacrificing flavor. Many brands offer excellent blends specifically designed to complement turkey and chicken, often containing a mix of herbs, spices, and sometimes a hint of citrus.
- Homemade BBQ Rub and Seasoning: If you love that classic barbecue taste, a sweet and savory BBQ rub is a fantastic choice. These rubs often feature brown sugar, paprika, chili powder, and various spices, creating a caramelized crust and a deep, complex flavor. Apply generously for an authentic BBQ experience.
- Cajun Seasoning: For those who crave a bit of heat and bold flavor, Cajun seasoning is the way to go. With its vibrant mix of paprika, cayenne pepper, garlic, onion, and various herbs, it delivers a spicy, zesty kick that’s incredibly delicious.
- Creole Seasoning: Similar to Cajun but often with a slightly milder heat and more emphasis on herbs like bay leaf and oregano, Creole seasoning offers a rich, aromatic flavor. It brings a taste of New Orleans to your grilled turkey.
- Lemon Pepper Seasoning: A bright and tangy option, lemon pepper seasoning provides a refreshing contrast to the rich turkey meat. The citrusy notes from the lemon zest and the sharp kick of black pepper create a light yet flavorful coating that’s perfect for a summer grill.
- Maple Bourbon: For a sophisticated and slightly sweet profile, consider a maple bourbon glaze or rub. The sweetness of maple syrup combined with the smoky depth of bourbon creates a delectable caramelized crust that’s incredibly appealing.
- Italian Herb: A blend of classic Italian herbs like basil, rosemary, thyme, and oregano can give your turkey legs a fragrant, Mediterranean twist. This lighter seasoning is excellent for a less intense, more herbaceous flavor.
- Honey Mustard: A sweet and tangy honey mustard sauce or rub can create a beautiful glaze and a delightful flavor. The sharp mustard cuts through the richness of the turkey, while the honey adds a touch of sweetness and helps with browning.
Pro Tip for Seasoning: Regardless of your chosen blend, ensure the turkey legs are completely dry before applying the seasoning. This helps the rub adhere better and forms a crisper skin. Don’t be afraid to get your hands in there and massage the spices into every part of the meat for maximum flavor penetration.
Charcoal Grill vs. Gas Grill: Which is Best?
The great debate: charcoal versus gas! Both types of grills can deliver fantastic grilled turkey legs, but they each offer distinct advantages and techniques. I often use my gas grill for convenience, which has three burners. To maintain the perfect low and slow cooking environment, I typically light only one burner and place the turkey legs on the opposite side, ensuring they receive gentle, indirect heat.
Charcoal Grills: The Unmistakable Smoky Flavor
Many grilling enthusiasts swear by charcoal grills for turkey legs, and for good reason. Charcoal imparts that deep, authentic smoky flavor that is simply unparalleled. It’s the classic backyard BBQ taste that instantly transports you to cookouts and country fairs. The radiant heat from charcoal also contributes to a fantastic char and crispy skin. If you opt for a charcoal grill:
- Setting up Indirect Heat: Pile your lit charcoal to one side of the grill, leaving the other side empty. This creates a hot zone and a cooler, indirect heat zone where your turkey legs will slow cook.
- Adding Smoke: For even more smoky goodness, add a handful of wood chips (hickory, apple, or pecan work wonderfully with turkey) directly onto the hot coals. Soak them in water for about 30 minutes before adding to prevent them from burning too quickly.
- Temperature Control: This requires a bit more finessing with charcoal. Use the bottom vents to control airflow (more air = hotter, less air = cooler) and the top vent to regulate smoke. A good grill thermometer is crucial.
Gas Grills: Convenience and Control
Gas grills are the champions of convenience. With a simple push of a button, you can ignite them, set your desired temperature, and be ready to cook in minutes, all without the mess of charcoal ash. They heat up quickly, offer precise temperature control, and cleanup is typically a breeze. If you’re using a gas grill:
- Setting up Indirect Heat: If you have multiple burners, light only one or two burners on one side to medium-low heat. Place the turkey legs on the unlit side of the grill. This ensures they cook evenly without direct exposure to high flames.
- Achieving Smoky Flavor: While gas grills don’t naturally produce as much smoke, you can still infuse your turkey with smoky notes. Use a smoker box filled with wood chips (again, soaked beforehand) and place it over a lit burner. The heat will cause the chips to smolder, releasing delicious smoke.
- Temperature Monitoring: Gas grills offer excellent temperature stability, but always keep an eye on your grill’s lid thermometer and use an internal meat thermometer for the turkey.
Whichever grill you choose, the key to tender and juicy turkey legs is consistent, indirect heat and patient cooking. Don’t rush the process, and you’ll be rewarded with a truly memorable meal.
Frequently Asked Questions and Expert Grilling Tips
Grilling turkey legs to perfection can raise a few questions. Here are some of the most common inquiries and pro tips to help you achieve outstanding results every time.
The total cook time for grilled turkey legs will vary significantly based on their size. Larger, meatier drumsticks will naturally require a longer cooking duration. It’s important to keep this in mind, especially if you have an unevenly sized batch; you might need to remove smaller legs from the grill earlier to prevent them from drying out.
Typically, turkey legs will need to grill for approximately 60 to 90 minutes. However, very large drumsticks could take upwards of 2 hours. Always rely on an internal meat thermometer for accurate doneness.
Several indicators will tell you your turkey legs are perfectly cooked. Visually, the skin should be a beautiful golden brown and wonderfully crispy. The meat should be tender enough to easily pull away from the bone.
The most reliable method is to use a meat thermometer. Insert the probe into the thickest part of the turkey leg, making sure it doesn’t touch the bone, as bones heat faster than meat. Turkey legs are safe to eat when they reach an internal temperature of 165°F (74°C). However, for exceptionally tender and moist meat that truly falls off the bone, aiming for 175°F (79°C) is optimal.
Absolutely! Adding your favorite BBQ sauce is a fantastic way to customize the flavor. You can brush the turkey legs with BBQ sauce during the last 10-30 minutes of grilling. This allows the sauce to caramelize slightly and penetrate the meat, creating a delicious sticky glaze. Alternatively, if you prefer a fresher sauce flavor, you can simply add it before serving.
Resting the turkey legs for about 10-15 minutes after grilling is a crucial step that many overlook, but it makes a significant difference. This period allows the juices, which have migrated to the center of the meat during cooking, to redistribute throughout the entire leg. If you cut into the meat immediately, these juices will simply run out, leaving you with a drier, less flavorful result. Resting ensures the meat stays incredibly moist, tender, and evenly flavored in every bite.
To keep your leftover grilled turkey legs fresh and delicious, allow them to cool completely before storing. Once cool, place them in an airtight container or wrap them tightly in plastic wrap or aluminum foil. They will stay good in the refrigerator for 3-4 days.
Reheating turkey legs properly ensures they remain moist and flavorful. The key is to reheat them “low and slow” to prevent drying out. Here are a few methods:
- Oven or Air Fryer: Place the turkey legs in a baking dish, add a splash of broth or water to the bottom, and cover tightly with foil. Reheat at 325°F (160°C) until warmed through, usually 20-30 minutes.
- Grill: Use indirect heat, just as you did for cooking. Place the turkey legs on the cooler side of the grill and cover. Warm gently until heated through.
- Stovetop: If you’re reheating a single leg, you can place it in a skillet with a splash of broth or water, cover, and warm gently over low heat.
- Microwave: While not ideal for maintaining texture, the microwave works in a pinch. Heat in short bursts (30-60 seconds), checking frequently, and adding a little moisture if needed, to keep them from drying out.
Yes, grilled turkey legs freeze beautifully! Once completely cooled, wrap each leg individually in plastic wrap, then again in aluminum foil, or place them in a heavy-duty freezer bag. They can be frozen for 2-3 months while maintaining optimal taste and texture. While they might be safe to eat for longer periods, consuming them within this timeframe will ensure the best quality.
Brining before grilling is not strictly necessary for delicious turkey legs, but it can significantly enhance their flavor and juiciness. Brining involves soaking the turkey legs in a solution, typically made with 4 cups of water, 1 tablespoon of salt, ¼ cup of sugar, and your chosen spices (as noted in the recipe card). Submerge the turkey legs in this brine and refrigerate for several hours or, ideally, overnight. The salt in the brine helps the turkey meat retain moisture during cooking, resulting in an exceptionally succulent outcome.
As an alternative, I often inject my turkey legs with a seasoned butter marinade. This method offers the benefit of deep moisture and flavor penetration without the lengthy overnight brining process. Injecting directly into the meat is an excellent way to prevent drying out. I use this specific injection marinade, and I recommend using 1 ounce per pound of turkey. Be sure to weigh each leg and measure the marinade accordingly for the best results.
Perfect Pairings: What to Serve with Grilled Turkey Legs
Grilled turkey legs are a hearty and flavorful main course that pairs wonderfully with a variety of Southern-inspired side dishes. Here are some of my favorite recipes to complete your meal:
- Southern Coleslaw: A creamy, tangy, and slightly sweet coleslaw provides a refreshing contrast to the rich, smoky turkey.
- Vinegar Based Coleslaw with No Mayo: For a lighter, zestier option, this vinegar-based coleslaw offers crispness and bright flavors without the creaminess of traditional mayo.
- Soul Food Potato Salad: A classic potato salad, loaded with creamy dressing, fresh herbs, and sometimes a hint of mustard, is the ultimate comfort food pairing.
- Potato Salad with Bacon: Elevate your potato salad with crispy bacon bits for an extra layer of smoky, savory goodness that complements the turkey perfectly.
- Smoked Mac and Cheese: Rich, creamy, and with an added depth of smoky flavor, this mac and cheese is a decadent side that will be an instant hit.
- Southern Baked Beans: Sweet, savory, and often with a hint of bacon, Southern baked beans are a quintessential barbecue side that balances the turkey’s robust flavors.
- Broccoli Salad with Bacon: A vibrant and crunchy salad featuring fresh broccoli, a creamy dressing, and crispy bacon, offering a refreshing and textured side.
Explore More Delicious Turkey Leg Recipes
If you love the versatility and flavor of turkey legs, you’ll be thrilled to discover these other fantastic recipes that showcase them in different cooking methods and styles:
- Baked Turkey Legs: A simple, oven-baked method that yields tender and flavorful turkey legs, perfect for a less hands-on approach.
- Air Fryer Turkey Legs: Achieve incredibly crispy skin and juicy meat with the convenience of your air fryer—a quick and efficient way to enjoy turkey legs.
- Slow Cooker Crockpot Turkey Legs: For fall-off-the-bone tenderness and minimal effort, the slow cooker transforms turkey legs into a succulent meal with rich, comforting flavors.
- Stuffed Turkey Legs: Take your turkey legs to the next level by stuffing them with a savory mixture, adding an exciting dimension of flavor and texture.
- Smoked Turkey Legs: Dive deep into smoky goodness with a recipe dedicated to slow-smoking turkey legs, delivering an intense, unforgettable barbecue flavor.