Forget dry turkey. I brine these drumsticks overnight and smoke them to juicy perfection with a sticky orange marmalade glaze. Perfect for the holiday table.
Category
Lunch
Servings
4
Prep time
24 hours
Cook time
1 minute
I used to avoid turkey because I found it difficult to keep juicy, but this smoked turkey legs recipe changed that for me. I brine the drumsticks overnight in a simple salt, honey and orange brine, which does most of the heavy lifting when it comes to moisture. The result is deeply seasoned, tender meat that picks up a beautiful smokiness from the low and slow cook.
The orange marmalade glaze is what really elevates these legs. Applied in two coats near the end of the cook, it caramelises and sets to a gorgeous sticky lacquer with real depth of flavour from the bitter orange and honey. This is one of my favourite things to cook when I want something a little different for the holidays, and it works just as well in the oven or on a lidded BBQ if you don’t have a dedicated smoker.
Ingredient Notes
Turkey drumsticks: I look for size 30 drumsticks, which are a good weight for this recipe and what I used when testing the timing. If your drumsticks are larger, add 15-20 minutes to the smoking time and always trust your thermometer over the clock. Your butcher is the best source, or check a quality poultry supplier.
Orange marmalade: The marmalade is the backbone of the glaze, and I’d recommend using a good quality, full-peel variety rather than a finely shredded one. The bitterness from the orange rind balances the sweetness and honey beautifully. A cheaper marmalade with mostly sugar and no peel will give you a one-dimensional glaze.
Allspice (pimento): Whole allspice berries in the brine add a warm, slightly spiced background note that complements the orange perfectly without being obvious in the final dish. Don’t be tempted to use ground allspice as a substitute here. The whole berries release their flavour slowly and won’t make the brine bitter.
Equipment
- Chopping board
- Chef’s knife
- Large bowl (for brining)
- Heavy plate or weight (to submerge the drumsticks)
- Smoker
- Instant-read thermometer
- Medium saucepan
- Pastry brush
Ingredients
- 6 turkey drumsticks
- 2 litres (2.11 Qrt) water
- 60g fine sea salt
- rind of 1 orange
- 12 whole allspice (pimento)
- 2 tbsp honey
- 115g (⅓ cup) orange marmalade
-
juice of 1 orange
- 25ml Worcestershire sauce
- 1 tbsp honey
- 1 tbsp dijon mustard
-
pinch sea salt
Glaze
Directions
Brine the turkey
Combine the water, salt, orange rind, allspice and honey in a large bowl. Stir to dissolve salt.
- Add turkey drumsticks and weigh down with a plate to ensure they are completely submerged. Cover and refrigerate for 24 hours.
Smoke the turkey
Preheat a smoker to 120°C (250°F).
- Drain the turkey drumsticks from the brine and pat dry with paper towel.
- Place drumsticks directly on the smoker grills for 1 hour 30 minutes, or until the internal temperature of the turkey reaches 62°C (143°F).
Transfer the drumsticks to a rack over a tray and increase the smoker temperature to 160°C (320°F).
Make the glaze
Combine the marmalade, orange juice, Worcestershire sauce, honey, dijon and salt in a medium saucepan.
- Place over high heat, stirring until the mixture is well combined and comes to a boil.
- Continue boiling until the glaze has reduced by half and becomes sticky, about 6-8 minutes. Remove from the heat.
Glaze the drumsticks
Return the drumsticks, still on the tray, to the smoker. Brush on half of the glaze and continue cooking for 10 minutes.
- Brush the remaining glaze on and cook for a further 10 minutes.
- Remove from the smoker and serve!
Recipe video
Recipe notes
Chef Tips
Pat the drumsticks completely dry
After removing the drumsticks from the brine, drying them thoroughly with paper towel is an important step. Excess moisture on the surface creates steam, which works against you in the smoker. Dry skin takes on smoke and develops a better bark, so give them a good pat down before they go on.
Don’t rush the glaze reduction
I boil the glaze until it’s reduced by half and properly sticky before applying it. If the glaze is too thin when you brush it on, it runs straight off and won’t caramelise properly. You’re looking for a consistency that coats the back of a spoon before it goes anywhere near the drumsticks.
Serving ideas
These drumsticks can be served with your favourite side dishes, such as roast vegies, steamed greens and mash, pasta salad, Fattoush or my Green Crush Salad.
Storage
Store leftover drumsticks in an airtight container in the fridge for up to 3 days. I’d recommend storing them in any remaining glaze to keep them from drying out. Reheat in the oven at 160°C (320°F) covered with foil for about 20 minutes, or until warmed through.
FAQs
Can I make this without a smoker? Yes, and it still tastes great. If you don’t have a smoker, use your oven at the same temperature settings outlined in the method, or set up indirect heat in a lidded BBQ with a smoker box. You won’t get quite the same depth of smoke, but the brine and glaze still do a lot of work.
Can I use chicken drumsticks instead of turkey? Absolutely, and I’d actually recommend it if you want to test the recipe before committing to turkey. Chicken drumsticks will cook faster, so start checking the internal temperature at around 45 minutes.
Can I make the glaze ahead of time? Yes. The glaze can be made up to 3 days in advance and stored in a sealed jar in the fridge. Just bring it back to room temperature before using, or give it a gentle warm on the stove if it’s become too thick to brush.
