Smoked Turkey Legs and Wings: 13 Soul Food Dinners That Skip the Whole Bird This Holiday

Smoked turkey legs are the smart way to get big holiday flavor when you are cooking for two, four or six instead of a crowd of twenty. More families are skipping the whole bird this year, and the views on old-school turkey leg and turkey wing videos keep climbing as cooks rediscover what grandma already knew. In soul food kitchens, a pack of legs or wings was never a compromise. It went into the greens, the beans and the gravy, and it fed everybody with tender meat that slid off the bone. Below are 13 cozy dinners, from oven roasted smoked turkey legs and smothered wings to Hoppin’ John, Cajun drumsticks and a creamy leftover pasta. Pick one or two for your table and save the oven space for pie..

Smoked Turkey Legs and Smothered Wings in One Pan

This is the plate that convinced a lot of families to stop wrestling a 20 pound bird every November. A few glossy smoked turkey legs and a handful of wings go into one heavy pan with sliced onions and stock, then slowly turn tender while the kitchen fills with that Sunday dinner smell. The skin stays dark and sticky, and the meat underneath falls away with a fork. Serve it with greens and cornbread and nobody asks where the whole turkey went. It also costs less, cooks faster and leaves you with fewer leftovers to worry about..

You will need: 4 smoked turkey legs, 4 turkey wing flats or drumettes, 2 onions (sliced), 3 garlic cloves, 2 cups chicken or turkey stock, 2 tablespoons butter, 2 tablespoons flour, 1 teaspoon smoked paprika, 1 teaspoon thyme, black pepper, fresh thyme sprigs.

How to make it: 1. Heat the oven to 350 F. 2. Brown the wings in butter in a wide heavy pan, then set aside. 3. Soften the onions and garlic in the same pan, stir in the flour and paprika, then whisk in the stock. 4. Nestle in the turkey legs and wings, cover and bake 2 hours until very tender. 5. Uncover, baste with the gravy and bake 15 minutes more so the skin turns glossy.

Oven Roasted Turkey Legs With a Smoky Dry Rub

No smoker? No problem. A good dry rub and a low oven get you surprisingly close to the fairground classic. Brown sugar helps the skin caramelize, smoked paprika brings the campfire taste without any fire, and garlic and onion powder make every bite savory. Rub the legs the night before if you can, so the salt has time to work its way into the meat. Roast them low and slow on a rack, then finish them hot for crisp skin. Serve with lemon wedges and a quick tomato salad to cut through the richness.

You will need: 4 turkey legs, 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 2 tablespoons oil, lemon wedges, cherry tomatoes and basil to serve.

How to make it: 1. Mix the sugar, paprika, salt and spices. 2. Pat the legs dry, rub with oil, then coat all over with the spice mix. 3. Refrigerate uncovered for 4 hours or overnight. 4. Roast on a rack at 325 F for about 1 hour 45 minutes. 5. Raise the oven to 425 F for the last 15 minutes until the skin is crisp and the meat reaches 175 F.

Smothered Turkey Wings in Onion Gravy Like Grandma Made

If one dish explains why turkey wings are trending again, it is this one. Southern home cooks have been smothering wings in onion gravy for generations, and the videos promising wings that fall off the bone keep pulling in huge numbers every holiday season. The secret is patience: brown the wings well, build a dark roux, then let everything bake covered until the meat is spoon tender. Spoon the gravy over white rice and you have a Sunday dinner that tastes like it took all day, because it kind of did.

You will need: 3 to 4 pounds turkey wings (split at the joint), 1 tablespoon seasoned salt, 1 teaspoon garlic powder, 1 teaspoon black pepper, 3 tablespoons oil, 2 large onions (sliced), 1/4 cup flour, 3 cups chicken stock, 1 teaspoon thyme, cooked white rice, parsley.

How to make it: 1. Season the wings and brown them in oil in batches, then move them to a baking dish. 2. Cook the onions in the drippings until golden, sprinkle in the flour and stir 3 minutes. 3. Whisk in the stock and thyme and simmer until thick. 4. Pour the gravy over the wings, cover tightly and bake at 350 F for 2 to 2 1/2 hours. 5. Serve over rice with plenty of gravy and parsley.

One Pot White Beans and Collard Greens With Smoked Turkey Legs

This is the one pot dinner that has been racking up views as a new Thanksgiving classic, and it deserves the attention. Smoked turkey legs simmer with creamy white beans and a big pile of collard greens, and the smoky meat seasons everything around it. When the meat is tender you pull it off the bone, stir it back in, and suddenly a humble pot of beans feels like a feast. A wedge of cornbread on the side is not optional. It tastes even better the next day, so make the full pot.

You will need: 2 smoked turkey legs, 1 pound dried great northern beans (soaked overnight), 1 large bunch collard greens (stems removed, sliced), 1 onion, 3 garlic cloves, 8 cups water or stock, 1 bay leaf, 1 teaspoon red pepper flakes, salt, a splash of cider vinegar.

How to make it: 1. Simmer the turkey legs, onion, garlic and bay leaf in the water for 1 hour. 2. Add the drained beans and cook 1 hour more until nearly tender. 3. Stir in the collard greens and pepper flakes and cook 30 minutes. 4. Lift out the legs, pull the meat from the bones and return it to the pot. 5. Season with salt and a splash of vinegar and serve with cornbread.

Slow Braised Turkey Drumsticks in Rich Gravy

Turkey drumsticks are full of connective tissue, which sounds like a problem until you cook them slowly. Hours in a covered pot or slow cooker melt all of it into a silky, rich gravy that tastes like the best part of the holiday roast. This version starts with a quick sear, then lets onions, tomato and warm spices do the rest. It is a great choice for a busy holiday week, because it sits happily on low while you do everything else. Spoon it over mashed potatoes, rice or buttered noodles.

You will need: 4 turkey drumsticks, 2 tablespoons oil, 1 onion (chopped), 3 garlic cloves, 1 tablespoon tomato paste, 1 teaspoon paprika, 1/2 teaspoon cumin, 2 cups chicken stock, 1 tablespoon cornstarch mixed with 2 tablespoons water, salt and pepper.

How to make it: 1. Season and sear the drumsticks in oil until browned on all sides. 2. Put the onion, garlic, tomato paste, spices and stock in a slow cooker and stir. 3. Add the drumsticks, cover and cook on low 7 to 8 hours. 4. Remove the drumsticks and stir the cornstarch mixture into the liquid to thicken. 5. Return the drumsticks and spoon the gravy over to serve.

Honey Glazed Roasted Turkey Drumsticks

These are the drumsticks that make kids, and grown ups, forget all about the white meat. A simple glaze of honey, orange juice, butter and a little Dijon gets brushed on during the last half hour of roasting, so it turns shiny and sticky without burning. Roast some carrots and orange slices in the same pan and you have a centerpiece that looks festive on a smaller table. One drumstick per person is plenty, and the leftover bones make a wonderful stock for soup later in the week.

You will need: 4 turkey drumsticks, 2 tablespoons oil, salt and pepper, 1/3 cup honey, juice of 1 orange, 2 tablespoons butter, 1 tablespoon Dijon mustard, 1 pound carrots, 1 orange (sliced), fresh rosemary.

How to make it: 1. Season the drumsticks, rub with oil and roast at 350 F with the carrots for 1 hour. 2. Simmer the honey, orange juice, butter and mustard for 3 minutes. 3. Brush the glaze over the drumsticks and add the orange slices to the pan. 4. Roast 30 minutes more, glazing twice, until the meat reaches 175 F. 5. Garnish with rosemary and serve with the pan juices.

Hoppin’ John With Black-Eyed Peas and Smoked Turkey Legs

Black-eyed peas and rice is a Southern tradition linked to good luck, and plenty of families now cook it with smoked turkey instead of pork. The meat gives the same deep, smoky flavor with a lighter feel. Simmer the peas with a smoked turkey leg until creamy, pull the meat into shreds, then fold everything into fluffy rice with a little chopped tomato and green onion. It is the perfect use for one leftover leg, and it makes a great side for a smaller holiday dinner or the New Year table.

You will need: 1 smoked turkey leg, 1 pound dried black-eyed peas (soaked), 1 onion, 1 green bell pepper, 2 celery ribs, 2 garlic cloves, 6 cups water, 1 teaspoon thyme, 1/2 teaspoon cayenne, 3 cups cooked long grain rice, chopped tomato and green onions.

How to make it: 1. Simmer the turkey leg in the water for 45 minutes. 2. Add the peas, onion, pepper, celery, garlic, thyme and cayenne. 3. Cook 45 to 60 minutes until the peas are creamy but still whole. 4. Shred the turkey meat and stir it back in. 5. Fold in the rice, season and top with tomato and green onions.

Cajun Spiced Smoked Turkey Legs

For anyone who likes a little heat on the holiday table, these Cajun legs bring it. A bold rub of paprika, cayenne, garlic, oregano and thyme goes on thick, then the legs roast until the crust turns deep red and crackly. Serve them with dirty rice or simple buttered rice and lemon wedges, and set the hot sauce out for the brave ones. If you buy smoked turkey legs that are already cooked, this becomes a fast weeknight trick: rub, warm through in the oven and crisp under the broiler.

You will need: 4 smoked turkey legs, 2 tablespoons oil, 1 tablespoon paprika, 1 to 2 teaspoons cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, lemon wedges, parsley and green onions.

How to make it: 1. Heat the oven to 350 F. 2. Mix all the spices and salt. 3. Brush the legs with oil and press the spice mix over every side. 4. Cover with foil and bake 45 minutes until hot through (longer for raw legs, to 175 F). 5. Uncover and roast or broil 10 minutes until the crust is crisp, then garnish.

Smoked Turkey Legs Plate With Rice and Fresh Salad

Think of this as the fairground favorite, made calmer and easier at home. A smoked turkey leg sits on a plate with a scoop of rice, crisp lettuce, tomato, cucumber and a little bowl of tangy barbecue sauce for dipping. It is the kind of simple, satisfying dinner that works for one person or six, and it is great for anyone who wants holiday flavor on a regular weeknight. Warm store-bought smoked legs in the oven, or use any of the roasting methods above, then build the plates right at the table.

You will need: 4 smoked turkey legs, 3 cups cooked jasmine rice, crisp lettuce, 2 tomatoes, 1 cucumber, 1 lime, 1/2 cup barbecue sauce or a sweet chili sauce, fried shallots for garnish.

How to make it: 1. Wrap the smoked legs in foil and warm at 325 F for 40 to 50 minutes. 2. Unwrap and roast 10 minutes more to crisp the skin. 3. Slice the tomatoes, cucumber and lime. 4. Shape the rice into neat mounds on each plate and top with fried shallots. 5. Add a turkey leg, the salad and a small bowl of sauce to every plate.

Roasted Turkey Legs and Wings Platter for a Small Crowd

When you have eight people coming but still do not want a whole bird, roast a tray of legs and wings instead. Everyone gets the dark meat they actually fight over, the pieces cook evenly, and there is no carving drama at the table. Season simply with butter, garlic and herbs, roast until deeply golden, then pile everything on a big platter. In soul food kitchens, mixed turkey pieces have always stretched a holiday dinner, and you can find more comforting ideas in our soul food dinners collection.

You will need: 4 turkey legs, 6 turkey wings, 4 tablespoons soft butter, 4 garlic cloves (grated), 1 tablespoon chopped rosemary, 1 tablespoon thyme leaves, 2 teaspoons salt, 1 teaspoon pepper, 1 cup stock.

How to make it: 1. Mix the butter, garlic, herbs, salt and pepper. 2. Rub it over the legs and wings and arrange them in a large roasting pan. 3. Pour the stock into the pan and roast at 350 F for 1 1/2 hours, basting twice. 4. Raise the heat to 425 F for 15 minutes to crisp the skin. 5. Pile on a platter and spoon the pan juices over the top.

Crispy Turkey Leg Over Crunchy Holiday Slaw

Rich, dark meat loves something fresh and crunchy next to it. This plate pairs a crisp roasted turkey leg with a bright slaw of cabbage, apple and red radicchio dressed in a light lemon and mustard dressing. It is a nice change from heavy sides, and it makes the meal feel lighter without losing that holiday feeling. The slaw can be made a few hours ahead, which helps on a busy day. Add a few fresh berries or pomegranate seeds on top for color and a little sweetness.

You will need: 2 to 4 roasted or smoked turkey legs, 3 cups shredded green cabbage, 1 cup sliced radicchio, 1 crisp apple (matchsticks), 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 3 tablespoons olive oil, 1 teaspoon honey, salt, pepper, berries to garnish.

How to make it: 1. Whisk the lemon juice, mustard, honey, oil, salt and pepper. 2. Toss with the cabbage, radicchio and apple and chill 30 minutes. 3. Warm or roast the turkey legs until crisp and hot. 4. Pile the slaw on plates and top each with a turkey leg. 5. Garnish with berries and serve.

Pulled Smoked Turkey Legs for Sandwiches and Bowls

Once you have cooked a batch of legs, pulling the meat is the easiest way to stretch it into more meals. Remove the skin, pull the meat into shreds, then toss it with a little warm sauce so it stays juicy. Pile it onto soft rolls with pickles, spoon it over rice bowls, or tuck it into tacos. A couple of smoked turkey legs can easily turn into lunch for the whole family. Turkey legs have long been a popular festival and fair food, and pulled turkey brings that same fun to an ordinary weekday.

You will need: 2 to 3 cooked smoked turkey legs, 1/2 cup barbecue sauce or stock, 1 tablespoon cider vinegar, 1 teaspoon smoked paprika, soft rolls, pickles, sliced onion, rice or tortillas to serve.

How to make it: 1. Remove the skin and pull the meat off the bones, discarding the thin tendons. 2. Shred the meat with two forks. 3. Warm the sauce, vinegar and paprika in a pan. 4. Toss in the turkey and heat through gently. 5. Serve on rolls with pickles and onion, over rice, or in tortillas.

Creamy Leftover Smoked Turkey Pasta

The best dinner of the week might be the one you make with the last turkey leg. Shredded smoked turkey goes into a quick garlic cream sauce with spinach, sun-dried tomatoes and plenty of parmesan, and the smoky meat makes the whole bowl taste special. It comes together in about 20 minutes, which is exactly what you want after a long holiday weekend. Penne holds the sauce well, but any short pasta works. Finish with black pepper and a little extra cheese right at the table.

You will need: 12 ounces penne, 2 cups shredded smoked turkey, 2 tablespoons butter, 3 garlic cloves, 1 cup heavy cream, 1/2 cup pasta water, 1/3 cup sliced sun-dried tomatoes, 3 cups baby spinach, 3/4 cup grated parmesan, black pepper.

How to make it: 1. Cook the pasta in salted water and save 1/2 cup of the water. 2. Melt the butter and cook the garlic and sun-dried tomatoes for 1 minute. 3. Add the cream and simmer 3 minutes, then stir in the turkey. 4. Add the spinach and pasta and toss until the spinach wilts. 5. Stir in the parmesan and pasta water until glossy, then top with pepper.