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Smoked turkey legs with gravy

Smoked Turkey Legs with Gravy

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Smoked Turkey Legs with Gravy is one of the best way to enjoy turkey. Juicy, smoked turkey dipped in a flavor packed gravy for the perfect bite!  

  • Total Time: 1 hour 30 minutes
  • Yield: 4 turkey legs 1x


  • 4 turkey legs
  • 3 tbsp of BBQ rub
  • 2 tbsp of olive oil

For the brine

  • 8 cups water 
  • ½ cup kosher salt
  • ½ cup brown sugar 
  • ½ tbsp smoked paprika 
  • 2 heads of garlic
  • 1 quartered onion
  • 4 bay leaves
  • 1 tsp black peppercorns 
  • Juice from 1 lemon
  • 1 rosemary sprig 
  • 1 thyme sprig

For the gravy

  • 4 tbsp butter
  • 4 tbsp flour
  • 1 diced shallot
  • 3 cloves minced garlic
  • 1 tsp fresh thyme
  • 2 cups condensed chicken or turkey stock
  • Salt and pepper to taste


  1. Combine all of the ingredients together for the brine in a large pot. Bring the pot to a boil, then remove from heat and let it cool down for 10-15 minutes. 
  2. Place the turkey legs in a food safe container then add a dozen ice cubes and pour the brine overtop of the turkey legs. Place the container in the fridge for 12-18 hours to let it brine. If you have a syringe, you can inject the meat with the brine to speed up the process.
  3. Preheat the smoker to 250° F using apple wood pellets for a sweet smoky flavor. 
  4. Remove the turkey legs from the brine then rinse them off with fresh water. 
  5. Pat them dry with a paper towel then season each turkey leg with your favorite BBQ rub.
  6. Insert the MEATER Plus into the deepest part of the turkey leg to monitor the internal temperature during the cook.  Place the turkey legs on the smoker for 40 minutes.
  7. Make the homemade gravy:  melt 4 tbsp of unsalted butter then add in diced shallot, minced garlic and thyme then let it cook for 2 minutes. Whisk in 4 tbsp of flour, then slowly pour in 2 cups of condensed chicken stock. Bring the sauce to a low simmer and remove once thickened.
  8. Increase the cooking temperature to 350°F for an additional 15 minutes to help crisp up the turkey skin. 
  9. Remove from the smoker once the internal temperature reaches 170°F.
  10. Serve with homemade gravy and enjoy!
  • Author: Nick Nesgoda
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes