Store bought smoked turkey legs are one of those underrated kitchen shortcuts I always keep in mind when I want big flavor without a lot of prep. Since they’re already fully cooked and smoked, your main job is simply reheating them properly while keeping the meat juicy and enhancing the smoky taste.
In this guide, I’ll walk you through three easy and reliable ways to cook store bought smoked turkey legs, with detailed instructions so you can get tender meat, crispy skin, and bold flavor every time.
1. How to Cook Store Bought Smoked Turkey Legs in the Oven ( Yield: 1 Serving )
The oven method is my go-to when I want the most tender, juicy turkey leg. Using a little broth helps prevent drying and gently reheats the meat all the way through.
Ingredients
- 1 store bought, pre smoked turkey leg
- 1 tablespoon olive oil
- 1 cup chicken broth (optional)
- 1 tablespoon all purpose bbq rub or homemade chicken dry rub
Instructions
Preheat your oven to 325°F (165°C). Since smoked turkey legs are already cooked, a lower temperature is ideal to reheat them without drying out the meat.
Remove the turkey leg from its packaging and pat it dry with paper towels. This helps the oil and seasoning stick better.
Rub the turkey leg all over with olive oil, making sure to coat the skin evenly. This helps crisp the skin slightly and adds moisture during reheating.
Sprinkle the bbq rub or dry rub evenly over the turkey leg. Massage it into the skin and meat so the flavors really sink in.
Place the turkey leg in a small baking dish or oven-safe skillet. If you’re using chicken broth, pour it into the dish around the turkey leg, not directly over the skin. The broth creates steam and keeps the meat juicy.
Cover the dish tightly with aluminum foil. This traps moisture and ensures even reheating.
Bake for 40–45 minutes, or until the turkey leg is heated through and reaches an internal temperature of 165°F (74°C).
For crispier skin, remove the foil during the last 10 minutes of cooking and increase the oven temperature to 400°F (205°C).
Remove from the oven and let the turkey leg rest for 5 minutes before serving. This allows the juices to redistribute and keeps the meat tender.
2. How to Cook Store Bought Smoked Turkey Legs in the Air Fryer ( Yield: 1 Serving )
The air fryer is perfect if you want crispy skin and fast results. This method is ideal for smaller turkey legs that fit comfortably in the basket.
Ingredients
- 1 store bought, pre smoked turkey leg
- 1 tablespoon olive oil
- 1 tablespoon all purpose bbq rub or homemade chicken dry rub
Instructions
Preheat your air fryer to 380°F (193°C) for about 3–5 minutes. Preheating helps the skin crisp evenly.
Pat the turkey leg dry with paper towels. This step is important for achieving crispy skin in the air fryer.
Rub the turkey leg with olive oil, coating all sides evenly. Next, season generously with the bbq rub or dry rub, pressing it gently into the skin.
Place the turkey leg in the air fryer basket in a single layer. Make sure it’s not touching the sides too much so air can circulate properly.
Air fry for 15 minutes, then flip the turkey leg using tongs.
Continue cooking for another 8–12 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C).
If the turkey leg starts browning too quickly, lower the temperature slightly or cover it loosely with foil.
Let the turkey leg rest for 3–5 minutes before serving to lock in the juices.
3. How to Cook Store Bought Smoked Turkey Legs on the Grill ( Yield: 1 Serving )
Grilling adds an extra layer of smoky, charred flavor that pairs perfectly with pre smoked turkey legs. This method is great for summer cookouts or whenever you want that classic grill taste.
Ingredients
- 1 store bought, pre smoked turkey leg
- 1 tablespoon olive oil
- 1 tablespoon all purpose bbq rub or homemade chicken dry rub
Instructions
Preheat your grill to medium heat, around 350°F (175°C). Set up for indirect heat by leaving one side of the grill cooler.
Pat the turkey leg dry and rub it all over with olive oil. Next, season evenly with the bbq rub or dry rub, coating the skin thoroughly.
Place the turkey leg on the cooler side of the grill, away from direct flames. This prevents burning and allows gentle reheating.
Close the grill lid and cook for 20–25 minutes, turning the turkey leg every 5–7 minutes to heat evenly.
For extra char and crispy skin, move the turkey leg briefly over direct heat during the last 3–5 minutes, turning frequently.
Remove the turkey leg from the grill once it reaches an internal temperature of 165°F (74°C).
Rest for 5 minutes before serving.
Cooking store bought smoked turkey legs is incredibly easy once you know the right method for your kitchen setup. The oven gives you the juiciest results, the air fryer delivers crispy skin in record time, and the grill adds bold, smoky flavor that feels straight out of a backyard barbecue.
Because these turkey legs are already smoked and cooked, your focus should always be on gentle reheating, moisture retention, and flavor enhancement. With these techniques, you’ll never end up with dry or bland turkey legs again.
