Smoked Turkey Leg

Step 1

Pat the turkey legs dry with paper towels, rubbing them all over until the skin feels completely dry to remove surface moisture, which helps them smoke better.

Step 2

In a small bowl, mix together the smoked paprika, garlic powder, salt, and black pepper by stirring with a spoon until evenly combined.

Step 3

Rub the olive oil evenly over both turkey legs, coating the skin completely and under any flaps or crevices.

Step 4

Sprinkle the spice mixture evenly over the oiled turkey legs, using your fingers to press the seasonings into the skin so they stick.

Step 5

Set the oven to 375°F and wait until the indicator light tells you it has finished preheating, about 10 minutes.

Step 6

Place the turkey legs skin-side up on a rimmed sheet pan, spacing them 2 inches apart.

Step 7

Slide the sheet pan into the oven and roast for 40 to 45 minutes until the skin is deep golden-brown and crispy, and the internal temperature at the thickest part of the thigh reads 165°F on a meat thermometer.

Step 8

Remove the sheet pan from the oven using oven mitts and set it on a heat-safe surface.

Step 9

Let the turkey legs rest on the pan for 5 minutes before serving, allowing the juices to settle and keep the meat moist.