Pat turkey legs dry with paper towels. Mix salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne in a small bowl.
Rub the dry brine evenly over all sides of each turkey leg, working the seasoning under any loose skin. Let sit uncovered for 30 minutes at room temperature.
Set your smoker to 275°F. Use oak, hickory, or a mix of both—turkey can handle bold smoke.
Place turkey legs on the grates skin-side up. Smoke for 2.5 to 3 hours, spritzing with apple juice every 45 minutes.
Check the internal temperature at the thickest part of the thigh, away from bone. Pull the legs at 175°F.
Brush with melted butter and let rest for 10 minutes before serving. The meat will reach about 180°F while resting and become even more tender.
Serve hot. The legs will shred easily when fully rested and are excellent hot or at room temperature.
Get That Crispy Skin
Turkey skin won't crisp much at 275°F. For crispier, darker skin, bump the smoker to 300°F for the final 45 minutes, or finish the legs in a 400°F oven for 8–10 minutes. The meat stays juicy inside while the exterior browns up beautifully.
FAQ
How long do smoked turkey legs actually take?
Count on 3 to 3.5 hours at 275°F for tender, fully cooked legs. Exact time depends on leg size and your smoker's consistency. Always pull at 175°F internal temp rather than the clock—that's when the connective tissue breaks down and the meat becomes easy to shred.