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.
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.
Brush legs with olive oil or butter.
Mix BBQ rub ingredients and coat turkey legs evenly.
Heat to 300–325°F (150–165°C).
Set up indirect heat.
Use apple, cherry, or hickory wood if smoking.
Place turkey legs over indirect heat.
Cook 60–90 minutes, turning every 20 minutes.
Internal temp should reach 165°F.
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 turkey legs 10 minutes before serving.
Smoked mac & cheese
BBQ baked beans
Grilled corn on the cob
Coleslaw or potato salad
Cornbread or dinner rolls
Beer: Amber ale, brown ale, or lager
Wine: Zinfandel, Syrah, or Grenache
Non-alcoholic: Sweet tea, lemonade, or cola
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.
4 servings