How to Cook Pre-Smoked Turkey Drumsticks in the Oven

Fully cooked, smoked turkey drumsticks can be heated in the oven. Proper techniques will ensure that the meat does not dry out. You can purchase smoked turkey legs at some butcher shops and at many grocery stores, or you can make them at home. According to the USDA Nutrition Database, a 3-ounce serving of smoked turkey leg, bones and skins removed, contains 126 calories, 17.58 grams of protein and 627 grams of sodium. The skin should be thrown out if you are trying to lose weight or cut down on your fat intake, as it contains a high amount of fat and calories

A reheated smoked turkey drumstick served with cabbage and potatoes for a tasty dinner.
Credit: zorka vuckovic/iStock/Getty Images

Step 1

Preheat the oven to 250 degrees Fahrenheit.

Step 2

Add the water or broth to the large baking pan. Place the turkey drumsticks in the pan, not touching each other. Cover the pan tightly with aluminum foil.

Step 3

Place the drumsticks in the oven and bake them for 2 hours. Turn them over halfway through the cooking process, ensuring that you cover them tightly again after turning. They are ready to eat when the meat is tender and falling off the bone, and they've reached an internal temperature of 155 degrees Fahrenheit.

Step 4

Remove the drumsticks from the oven and serve them hot.

Things You'll Need

  • 2 refrigerated, precooked, smoked turkey drumsticks

  • Large metal baking pan

  • 1 cup low-sodium chicken broth or water

  • Aluminum foil


Smoked turkey legs are a healthier choice than fatty pork products such as ham hocks or salt pork. Use smoked turkey legs as a substitute for dishes like collard greens and beans. Serve whole smoked turkey legs with a green salad and brown rice for a complete meal. The same instructions can be used to reheat other types of precooked turkey legs.


According to the FDA Office of Women’s Health, pre-packaged meats such as smoked turkey legs should be reheated until smoking hot to avoid getting sick from a germ called Listeria.

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