Smoked Turkey Legs with Marmalade Glaze

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