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Two smoked bacon-wrapped turkey lollipops with BBQ glaze resting on a white enamel tray after smoking

Barbecue Bacon-Wrapped Smoked Turkey Lollipops

5 from 1 vote
Turkey legs with the top of the bone cut clean for a handle, seasoned, wrapped in four slices of thick cut bacon, set seam down on a wire rack and smoked at 325°F until the bacon is crispy and the meat reaches 185°F. Brushed with BBQ glaze for the last 5 minutes.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 3 lollipops
Course: Appetizer, Main Course
Cuisine: American, BBQ
Calories: 1576
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey Lollipops
  • 3 turkey legs jumbo, one per person; scale up as needed
  • 12 slices thick cut bacon 4 slices per leg
  • poultry seasoning or BBQ rub your favorite, to coat
  • BBQ sauce your favorite, a thicker one, for the glaze

Equipment

  • Smoker Pellet grill or any smoker that holds 325°F.
  • Sharp knife To cut around the bone.
  • Heavy duty kitchen shears For the tendons.
  • Wire rack The lollipops cook on it, seam down.
  • Meat Thermometer Thickest part of the leg, away from the bone.
  • Basting brush For the glaze.

Method
 

Lollipop Cut
  1. With a sharp knife, cut all the way around each turkey leg through the skin, just above where you want the bone exposed. With heavy duty kitchen shears, work around the bone and cut through every tendon.
  2. Using a paper towel for grip, pull the skin and meat off the top of the bone and scrape the bone clean. Trim away some of the silver skin underneath if you like.
Season and Wrap
  1. Season each leg generously on all sides with poultry seasoning or BBQ rub.
  2. Lay 4 slices of thick cut bacon side by side, slightly overlapping. Set the leg on top and wrap the bacon tightly around the meat, working up toward the bone. Place each lollipop seam side down on a wire rack.
Smoke
  1. Preheat the smoker to 325°F. Set the rack on the grates and smoke until the bacon is crispy and the thickest part of the meat reads 185°F, away from the bone.
  2. About 5 minutes before they are done, brush the lollipops generously with BBQ glaze and let it set.
  3. Remove from the smoker and rest a few minutes before serving.

Nutrition

Calories: 1576kcalCarbohydrates: 2gProtein: 151gFat: 103gSaturated Fat: 33gPolyunsaturated Fat: 22gMonounsaturated Fat: 39gTrans Fat: 0.2gCholesterol: 576mgSodium: 1454mgPotassium: 2134mgVitamin A: 74IUCalcium: 122mgIron: 12mg

Notes

Doneness: The USDA minimum for poultry is 165°F. These are taken to 185°F on purpose so the connective tissue in the leg breaks down and the meat pulls off the bone.
Bacon: Thick cut. Regular bacon tears when wrapped and shrinks on the smoker. Seam down on the wire rack is what holds it on.
Glaze: Last 5 minutes only, or the sugar burns before the bacon is crisp.
Timing: Leg count, prep time and cook time are estimates. Neither source gives a cook time; go by the thermometer.
Storage: 3 to 4 days in the fridge or 3 months frozen. Reheat on a rack at 325°F for 15 to 20 minutes.

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