Bourbon Molasses Glazed Turkey Legs
Smoked legs finished with a sticky, sweet reduction of Kentucky bourbon and dark molasses.
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Ingredients
- 4 large Turkey legs (drumsticks)
- 1/2 cup Kentucky bourbon
- 1/3 cup Dark molasses
- 1/4 cup Brown sugar
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1/4 teaspoon Cayenne pepper(optional)
Instructions
- 1
Preheat your smoker to 275°F (135°C) using hickory or oak wood for a traditional Southern flavor profile.
- 2
Pat the turkey legs completely dry with paper towels and rub them generously with a blend of salt, pepper, garlic powder, onion powder, and smoked paprika.
- 3
Place the turkey legs directly on the smoker grates and smoke for approximately 2 to 2.5 hours, or until the internal temperature reaches 150°F.
- 4
While the turkey smokes, combine the bourbon, molasses, brown sugar, apple cider vinegar, and Dijon mustard in a small saucepan over medium heat.
- 5
Simmer the glaze for 10-12 minutes, stirring frequently, until it reduces by a third and becomes thick enough to coat the back of a spoon.
- 6
Once the turkey reaches 150°F, begin brushing the legs with the bourbon molasses glaze every 15 minutes.
- 7
Continue smoking and glazing until the turkey reaches a final internal temperature of 175°F and the glaze is dark, sticky, and caramelized.
- 8
Remove from the smoker and let the legs rest for 10 minutes before serving to allow the juices to redistribute.
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