Learn the easy steps and tips for how to cook already smoked turkey legs on the stovetop. This recipe requires just a handful of ingredients, and takes only 30 minutes to simmer the most melt-in-your-mouth tender pre-cooked turkey legs!

Also learn how to cook smoked turkey necks on the stove along with Instant pot smoked turkey legs and air fryer turkey thighs recipe.

Mouthwatering smoked turkey legs are an irresistibly meaty and delicious main dish for any occasion. Not only are they perfect for a smaller gathering at Thanksgiving, holidays, and special occasions, this recipe is so quick and easy that it's even great for a casual weeknight meal.

Pre-smoked legs are often available to purchase in many grocery stores as a "ready-to-eat" precooked meat. But there is just no denying that reheating the drumsticks makes for the most enjoyable dish. That being said, you do not want to simply pop them in the microwave until hot. Your turkey legs will turn out somehow both dry and rubbery, and obviously no one wants that.

Instead, it is best to cook pieces of smoked turkey by adding moisture back to the meat. In this recipe we gently simmer the legs in a pot of water or chicken broth. That is all you need! Here we also add aromatics like onion and garlic to the pot.

This gives the broth an extra bump of savory flavors - but those are optional if you prefer to keep this as a 2-ingredient recipe. Either way, the turkey drumsticks reheat to the perfect level of fall-off-the-bone moist and tender in only about 20 minutes.

Serve alongside your favorite holiday or everyday comfort food sides... Whether you like to pick up and devour a whole drumstick with your hands, or enjoy as a bit more of an elegant entree to plate and share, these turkey legs are sure to satisfy!

Recipe ingredients

Pre-smoked turkey leg. One drumstick is approximately 1-2 generous portions. Lightly rinse each leg under cold water and pat dry with a clean towel. Smoked meats tend to be high in sodium, so rinsing will help reduce that sodium a bit.

Water or chicken broth. You need just enough to cover the legs in a large stock pot or heavy bottom pan.

Onion and garlic. These two sharp and delicious aromatics are great to balance the smoky, savory flavors of the turkey. They are optional, but I highly recommend including for the most succulent drumsticks.

Bay leaf. An earthy and almost floral dried herb that enhances the savoriness of the meat, onion, and garlic.

How to cook already smoked turkey legs

Starting with the preparation, gently rinse the pre-smoked turkey legs under a stream of cool water. This step is especially crucial if you detect a strong saltiness on their surface, which could be from the smoking procedure. After rinsing, take a few paper towels and dab the turkey legs, ensuring they are thoroughly dried.

Choose a cooking vessel, either a sizable pot or a broad skillet, where the turkey legs can sit without being cramped. I used my deep heavy bottom pan.

When you've settled on the appropriate cookware, pour in either chicken broth or water, ensuring the liquid level reaches midway up the legs. By adopting this technique, the turkey legs will reheat in a moist environment, preserving their juiciness and preventing them from becoming desiccated.

Thinly sliced onions, whole garlic cloves, or even a bay leaf can introduce an added layer of depth to the simmering liquid, enhancing the overall taste profile.

Set the stove to medium heat and bring the liquid to a gentle, bubbling simmer. Once you've achieved this simmer, it's time to adjust the heat setting to its lowest and add the turkey legs into the pot or skillet. Securely place a lid atop the pot, ensuring that steam is retained within.

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smoked turkey leg on top of onions in the blue pan

The turkey legs require a patient warming period, spanning roughly 20-30 minutes. If you would like them to be fall of the bone tender, add another 30 minutes to cooking time.

Side dishes

Collard Greens: Sauté some garlic and onion in a pot, add washed and chopped collard greens, season with salt, pepper, and a dash of vinegar. Cover and let it cook until tender.

Cornbread: Grab a box mix for ease, or mix cornmeal, flour, milk, an egg, some sugar, and baking powder. Pour into a greased pan and bake.

Black-Eyed Peas: Start with canned black-eyed peas for ease. Sauté onion and garlic, add the peas with some of their liquid, season, and simmer.

Candied Yams: Slice yams thinly, layer in a baking dish with butter and brown sugar, and bake until tender and caramelized.

Mac and Cheese: Boil macaroni, mix with cheese, butter, and a touch of milk. Bake until bubbly.

Frequently asked questions

Are pre-smoked turkey legs fully cooked?

Yes, store-bought turkey legs are already cooked. You can *technically* eat them as-is right out of the package. However, they will taste much better once properly reheated per this recipe.

How do you make store bought turkey legs tender?

Because they are smoked and packaged, the turkey drumstick meat tends to be a bit dry... Which is why reheating them in a savory broth is the best way to rehydrate the turkey and bring out all of those delicious meaty flavors!

Can you overcook smoked turkey legs?

Yes, it is possible to cook smoked turkey legs for too long. Over-simmering can result in meat that is either super tough or becomes mushy.

Also, be sure to keep the cooking heat on a low gentle simmer. Rough boiling can also easily destroy the tender meat.

Is smoked turkey leg supposed to be pink?

Yes, fully cooked smoked turkey legs are pink inside. You might associate pink with undercooked poultry, but the meat turns that pinkish hue because of the smoking process and is nothing to be concerned about.

What is the secret to moist turkey?

Turkey is a lean protein that tends to become dry and tough rather easily. Smoking the drumsticks helps to lock in tons of flavor, but does also make the meat tougher.

Covering and gently simmering in water or broth reheats the drumsticks, helps to tenderize the meat, and makes them nice and moist without overcooking.

Expert tips

To get the most tender meat, always opt for a longer simmer at a low temperature. This slow-cooking process allows the flavors to meld and the meat to soften without becoming stringy or tough.
Turkey necks contain smaller bones. After cooking, be cautious when serving to guests, especially children.
Smoked turkey legs have a strong flavor profile. Pair them with sides that can complement or contrast that smokiness, such as creamy mashed potatoes, sautéed greens, or a light salad
Adding fresh herbs like thyme, rosemary, or parsley during the last 30 minutes of cooking can infuse the broth with fresh flavors and aromas.
Adding vegetables like carrots, celery, or bell peppers during simmering can infuse the broth with additional flavors. These can be strained out later if desired or consumed with the necks.

Storage and leftovers

To store leftovers, place the smoked turkey legs in an airtight container and refrigerate for up to 3-4 days.

When ready to reheat, place them in a pot with a splash of water or broth, cover, and warm over low-medium heat on the stove until heated through. Alternatively, you can microwave them in a microwave-safe dish, covered, checking and stirring every minute to ensure even heating.

Pre Smoked Turkey Legs Recipe

Yield: 2

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

1 smoked turkey leg
2 cups water
½ onion, sliced
3 garlic cloves
1 bay leaf

Instructions

Begin by giving the pre-smoked turkey legs a brief rinse under cold water, especially if they seem overly salty from the smoking process. Pat them dry with paper towels.
Use a pot or large skillet big enough to fit the turkey legs comfortably. Fill the pot with enough chicken broth or water to reach about halfway up the turkey legs. This moist cooking method will help reheat without drying them out.
For additional flavor, you can toss in slices of onion, whole garlic cloves, and a bay leaf if you like.
Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, add the turkey legs, and cover the pot with a lid.
Allow the turkey legs to warm for about 20-30 minutes. Add another 30 minutes if you want them to be fall of the bone tender.

Notes

To store leftovers, place the smoked turkey legs in an airtight container and refrigerate for up to 3-4 days.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 702mgCarbohydrates: 12gFiber: 1gSugar: 5gProtein: 9g