How Long to Cook Smoked Turkey Legs (Bone-In, Skin-On, Fair-Style) in the smoker
Specification: 4 whole bone-in turkey legs (about 1.25 lb each), wet-brined 8 hours in a 6% salt brine (6 g salt per 100 g water) with 2 tbsp pink curing salt (Prague Powder #1) for the theme-park pink ring, then air-dried uncovered on a rack for 2 hours
3-Step Execution Protocol
Preheat smoker to 275°F (135°C) with your choice of wood. Prepare smoked turkey legs (bone-in, skin-on, fair-style) (4 whole bone-in turkey legs (about 1.25 lb each), wet-brined 8 hours in a 6% salt brine (6 g salt per 100 g water) with 2 tbsp pink curing salt (Prague Powder #1) for the theme-park pink ring, then air-dried uncovered on a rack for 2 hours).
Cook for 2.5–3 hours. Do not flip; allow surface to develop undisturbed.
Skin has drawn tight around the drum and turned deep mahogany; a probe pushed into the thickest part of the leg glides in with no resistance and the tendon sheaths at the ankle end have shrivelled and pulled back. Confirm internal temperature reaches 175°F–185°F (dark-meat connective tissue fully rendered). Rest for 15 minutes before serving.
Camp Chef Woodwind Pro published turkey-leg cooking guide (275°F to 175°F+ for dark-meat rendering); USDA FSIS 165°F all-poultry safe minimum; USDA FSIS guidance on Prague Powder #1 use in home cured meats (150 ppm nitrite maximum for immersion brines).