BBQ Turkey Legs are slow-cooked until tender and juicy, then finished with a sticky, smoky barbecue glaze for bold, crowd-pleasing flavor. This easy BBQ turkey leg recipe delivers classic fair-style vibes at home and is perfect for backyard cookouts, tailgates, and BBQ feasts.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 2 hrsTotal Time 2 hrs 20 minsFor the Turkey Legs
4 large turkey legs (drumsticks)
2 tbsp olive oil or melted butter
1 tsp kosher salt
1 tsp black pepper
BBQ Rub
2 tsp smoked paprika
1 ½ tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
½ tsp chili powder
½ tsp dried thyme or poultry seasoning
BBQ Glaze
1 cup BBQ sauce (sweet or smoky)
2 tbsp honey or brown sugar
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
2 tbsp melted butter
Optional brine (recommended for juiciness)
1
Dissolve ¼ cup salt and ¼ cup brown sugar in 1 gallon water.
Submerge turkey legs for 4–12 hours .
Rinse and pat completely dry.
Season the turkey
Preheat grill or smoker
3
Heat to 300–325°F (150–165°C) .
Set up indirect heat .
Use apple, cherry, or hickory wood if smoking.
Cook low & slow
4
Place turkey legs over indirect heat.
Cook 60–90 minutes , turning every 20 minutes.
Internal temp should reach 165°F .
Sauce & finish
5
Mix BBQ glaze ingredients.
Brush generously over turkey legs.
Move briefly over direct heat.
Grill 10–15 minutes , turning often, until sticky and internal temp reaches 175–180°F .
Rest & serve
Side Information (Perfect Turkey Leg Sides)
Pairing Suggestions
8
Beer: Amber ale, brown ale, or lager
Wine: Zinfandel, Syrah, or Grenache
Non-alcoholic: Sweet tea, lemonade, or cola
Tips & Notes
9
Brining makes a huge difference—especially for turkey.
Dark meat is best cooked hotter: 175–180°F = tender , not dry.
Sauce late to avoid burning sugars.
For extra smoke, start at 250°F for first 45 minutes, then raise heat.
Leftover meat is great for sandwiches, tacos, or BBQ turkey chili.
Ingredients For the Turkey Legs
4 large turkey legs (drumsticks)
2 tbsp olive oil or melted butter
1 tsp kosher salt
1 tsp black pepper
BBQ Rub
2 tsp smoked paprika
1 ½ tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
½ tsp chili powder
½ tsp dried thyme or poultry seasoning
BBQ Glaze
1 cup BBQ sauce (sweet or smoky)
2 tbsp honey or brown sugar
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
2 tbsp melted butter
Directions Optional brine (recommended for juiciness)
1
Dissolve ¼ cup salt and ¼ cup brown sugar in 1 gallon water.
Submerge turkey legs for 4–12 hours .
Rinse and pat completely dry.
Season the turkey
Preheat grill or smoker
3
Heat to 300–325°F (150–165°C) .
Set up indirect heat .
Use apple, cherry, or hickory wood if smoking.
Cook low & slow
4
Place turkey legs over indirect heat.
Cook 60–90 minutes , turning every 20 minutes.
Internal temp should reach 165°F .
Sauce & finish
5
Mix BBQ glaze ingredients.
Brush generously over turkey legs.
Move briefly over direct heat.
Grill 10–15 minutes , turning often, until sticky and internal temp reaches 175–180°F .
Rest & serve
Side Information (Perfect Turkey Leg Sides)
Pairing Suggestions
8
Beer: Amber ale, brown ale, or lager
Wine: Zinfandel, Syrah, or Grenache
Non-alcoholic: Sweet tea, lemonade, or cola
Tips & Notes
9
Brining makes a huge difference—especially for turkey.
Dark meat is best cooked hotter: 175–180°F = tender , not dry.
Sauce late to avoid burning sugars.
For extra smoke, start at 250°F for first 45 minutes, then raise heat.
Leftover meat is great for sandwiches, tacos, or BBQ turkey chili.
