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Hickory Smoked Turkey Legs Recipe

March 16th, 2013 by alice  Tags: , , , | Print This Post Print This Post


  1. 4 (1/2 lb)turkey drumsticks
  2. vegetable oil
  3. hickorywood chunks or hickory chips, soaked in water for at least 30 minutes
  4. Sauce

  5. 1 tartgranny smith apples, peeled,cored,and thinly sliced
  6. 1cup finely choppedwhite onions
  7. 1cupapple cider
  8. 1/2cupketchup
  9. 1/4cupdark brown sugar
  10. 1tablespooncider vinegar
  11. 1tablespoonWorcestershire sauce
  12. 1tablespoonDijon mustard
  13. 1cinnamon stick
  14. Rub

  15. 1tablespoonpaprika
  16. 1tablespoondark brown sugar
  17. 2teaspoonskosher salt
  18. 1teaspoongarlic granules
  19. 1teaspoononion powder
  20. 1/4teaspoonground cinnamon
  21. 1/4teaspooncayenne
  22. 1/4teaspoonground cloves


  1. To make the sauce: In a saucepan, stir all the sauce ingredients together using a whisk.
  2. Bring mixture to a boil; lower heat to medium-low and simmer for 20 minutes or so, until the apples are cooked and the sauce is thickened.
  3. Throw out the cinnamon stick; let sauce cool for 5 minutes.
  4. Puree sauce in a blender or food processor.
  5. Equally divide sauce into 2 bowls; set aside.
  6. To make rub: In a bowl or heavy duty plastic zip-top bag add all the rub ingredients; stir or shake to combine.
  7. Rinse the turkey legs under cold water and pat dry.
  8. Coat turkey legs with rub mixture; let stand for 20 minutes at room temperature before grilling.
  9. Spray or lightly brush turkey legs with vegetable oil.
  10. Follow your grill manufacturer’s instructions for using wood chunks.
  11. Grill turkey legs over indirect medium heat for approximately 1 hour or until meat thermometer reads 180° when inserted into the thickest part of the meat (baste occasionally with sauce from 1 reserved bowl).
  12. Take legs off grill and served with sauce from the 2nd reserved bowl.

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