Smoked Wild Turkey Legs
Recently, we shared some of our experiences from this year's annual Ball and Buck Company Retreat in which we teased this recipe for smoked turkey legs. After a full day of hiking and shooting clays, this meal was much needed and unforgettable. Whether for a snack after a hike or a packed snack on the trail it's slow-cooked perfection. We hope you give our recipe a try as we know you will enjoy the results as much as we did.
To get started, prepare your smoker or grill with a smoker box and or charcoal / wood chip combo bringing the heat to a steady 200 degrees. Wood chips should be soaked in water for 30 minutes prior to adding to heat. As the grill settles to temperature, mix the dry ingredients together creating the rub. Apply the rub liberally, covering and massaging into the turkey legs. Finally, drizzle the legs with a bit Mike's Hot Honey, one of our friends within the American Field community, to complete the prep.
Once ready, place the legs directly onto the grill grate with the skin side facing up. Smoke slowly for approx. 1.5 hours adding additional wood chips over time as needed. While cooking you should also occasionally place slices of butter onto the legs to "baste" or add fat and ensure the meat retains its moisture. Avoid opening up the smoker too often. Flip legs and continue to smoke for an additional 45min to 1.5 hours until the internal temperature reads 180 degrees, at which point the legs should be perfectly cooked. Let rest for 5 to 10 minutes.
We recommend serving the turkey leg meat sliced off the bone and drizzled with extra hot honey or cave-man style with one hand on the bone and another with a cold beer. The rewards are big for this time-intensive meal and it is definitely another Ball and Buck favorite to add to the archives.