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–+ servings
Two glazed smoked turkey legs resting in a metal pan with rich BBQ drippings on a wooden cutting board

Fall-Apart Smoked Turkey Legs

These fall-apart smoked turkey legs are seasoned with Cherry Bomb Sweet Heat BBQ Rub, smoked over cherry wood, then braised in a rich liquid until the meat pulls off the bone.
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Prep Time 15 minutes
Cook Time 5 hours
Rest Time 10 minutes
Total Time 5 hours 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey Legs
  • 4 large turkey legs
  • 2 tbsp olive oil or avocado oil
  • 3-4 tbsp Cherry Bomb Sweet Heat BBQ Rub or your favorite BBQ seasoning
Braising Liquid
  • 2 cups beef broth
  • 1 cup Sparkling Ice Black Raspberry
  • 1/2 cup BBQ sauce
  • 2 tbsp unsalted butter
  • 1 tbsp apple cider vinegar
  • 1 small onion, sliced
  • 3 cloves garlic, smashed

Equipment

  • Smoker
  • Foil Pan or Roasting Pan
  • Instant-Read Thermometer
  • Aluminum Foil

Method
 

Smoke
  1. Lightly coat the turkey legs with olive oil or avocado oil as a binder, then season generously on all sides with Cherry Bomb Sweet Heat BBQ Rub or your favorite BBQ seasoning.
  2. Preheat your smoker to 275°F and use cherry wood. Place the turkey legs directly on the smoker and cook for 2.5-3 hours, until they develop a deep mahogany color.
Braise & Finish
  1. While the legs smoke, combine the beef broth, Sparkling Ice Black Raspberry, BBQ sauce, butter, apple cider vinegar, sliced onion, and smashed garlic in a foil pan. Stir well.
  2. Transfer the smoked turkey legs to the foil pan with the braising liquid. Cover tightly with foil, return the pan to the smoker, and increase the temperature to 300°F.
  3. Continue cooking until the turkey legs reach 200-205°F internal and the meat is fall-apart tender, about 1.5-3 additional hours. A probe should slide in with little resistance. For more bark, uncover for the last 15-20 minutes.
  4. Remove the turkey legs from the braising liquid and let rest for 10 minutes before serving. Spoon some of the braising liquid over the top for extra flavor.

Notes

Cherry Wood: Cherry wood gives a mild, sweet smoke that pairs with the black raspberry braise. A light coat of oil helps the rub stick.
Smoke to Mahogany: Smoke the legs at 275°F for 2.5-3 hours until they develop a deep mahogany color before braising.
Braise to Tender: These legs finish at 200-205°F internal, well past the 165°F safe minimum, so the collagen breaks down for a fall-apart texture.
Probe Tender: Cook until a probe slides into the thickest part with little resistance. That feel matters as much as the temperature.
Uncover for Bark: For firmer bark, open the foil for the last 15-20 minutes of cooking.

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