Stubb's Smoked Turkey Legs

This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions.
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  • Marinate turkey legs in Stubb's Chicken Marinade for at least 4 hours. If you can go overnight, they will be even better. I use 1 bottle of marinade for every 4 turkey legs.

  • Preheat grill or smoker to 275° degrees. If you are using a gas or charcoal grill, set up for indirect heat. Add 2-3 fruit wood chunks (Pecan or Apple) for smoke. For indirect heat, you will need to divide your grill into 2 separate cooking zones . Let's call them the 'HOT ZONE' and the 'COLD ZONE.' The Hot Zone will be the side of the grill where you place the hot coals along with your smoking woods. The Cold Zone is the side of the grill that the meat will be placed and does not have any direct heat. The idea is to cook the meats 'Low N Slow' in the range of 225° to 275° degrees. For more information on indirect cooking, you can check out my details directions here.

  • Remove the turkey legs from the marinade and season with Stubb's Chicken Spice Rub. Don't be shy, these take the spice really well. I use about 1 tablespoon of rub per turkey leg.

  • Place seasoned turkey legs on smoker/grill and for about 90 minutes. These gobbler legs are done once the internal temperature reaches 165° degrees. These legs are perfect as is! If you want to take things to the next level, add some Stubbs Sticky Sweet Bar-B-Q sauce during the last 20 minutes of the cook. This adds a nice layer of sticky sweet messy goodness that we all love.  Let rest for about 15 minutes so the juice can redistribute.

  • Lastly, walk around like a caveman and Channel your inner 'Fred Flintstone' with these giant hunks of juicy meat.

Nutrition information (per Serving)