Web rub the spice mixture all over the turkey legs.

Turkey leg rub. Preheat your smoker to 250°f. Place the turkey legs on the smoker and cook until they reach an internal temperature of 140°f. Place on the roasting rack and spray the meat with avocado oil.

After it has reached the boiling point, let it rest at room temperature before putting all the turkey in it. Web thoroughly coat each turkey leg with the barbecue seasoning dry rub. It is a wet rub, including olive oil, worcestershire sauce, white wine, and balsamic vinegar, all of which add rich flavor to the meat.

Mix seasoning ingredients together in a medium bowl and set aside. Web gently pull the turkey skin back into place, and season the skin with an additional light sprinkling of dry rub. And while this dish may seem intimidating to cook at home, it’s actually quite.

There’s something about enjoying a smoky, succulent turkey leg that feels rustic and satisfying. This will help crisp up the skin. Rub a light coat of olive oil on the turkey legs, then liberally coat them with the dry rub.

Preheat the smoker to 250 degrees f. Web remove from the brine and pat dry. Web setup the smoker to 250°f and add your pecan wood.

Smoke the turkey legs slow on low. Pat the turkey legs dry with paper towels. Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees f (75 degrees c).