Legendary Indiana Smoked Turkey Legs Recipe for Arteflame Grills

Introduction

There is something primal and deeply satisfying about tearing into a massive smoked turkey leg. It instantly invokes memories of walking through the crowds at the Indiana State Fair, the air thick with wood smoke and anticipation. This recipe isn't just about cooking poultry; it is about recreating that legendary experience in your own backyard using the Arteflame grill. The secret to that distinct "hammy" flavor and vibrant pink color lies in the curing process, a step you simply cannot skip if you want authenticity.

Using an Arteflame grill elevates this classic fair food to gourmet heights. While traditional smokers take hours, the Arteflame’s unique design allows you to manage heat zones perfectly. You can gently roast the heavy drumsticks on the outer ring of the plancha to retain moisture, and then finish them with a high-heat sear near the center fire for that irresistible, crackling skin. Get ready to serve the ultimate carnivorous treat that is tender, salty, and packed with smoky flavor.

Ingredients

The Meat

• 4 to 6 Jumbo Turkey Drumsticks (the biggest you can find)
• 2 tbsp Olive Oil or Duck Fat (for binding the rub)

The Curing Brine

• 1 gallon Water (cold)
• 1 cup Dark Brown Sugar, packed
• 1 cup Kosher Salt
• 1 tsp Prague Powder #1 (Curing Salt) - Essential for the pink color and texture
• 1 tbsp Whole Black Peppercorns
• 3 Bay Leaves
• 1 tbsp Dried Thyme

The Dry Rub

• 3 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Freshly Ground Black Pepper
• 1/2 tsp Cayenne Pepper (optional for heat)

Instructions

Step 1: The Curing Process

1. In a large stockpot or food-safe bucket, combine half of the water with the salt, brown sugar, and Prague Powder #1. Heat gently just until the solids dissolve, then add the remaining cold water to bring the temperature down.
2. Add the peppercorns, bay leaves, and thyme. Ensure the brine is completely cool before proceeding.
3. Submerge the turkey legs in the brine. If they float, weigh them down with a plate. Refrigerate for 24 hours. This step is non-negotiable for that authentic Indiana flavor.

Step 2: Prep and Rub

1. Remove the turkey legs from the brine and rinse them thoroughly under cold water to remove excess salt.
2. Pat the legs completely dry with paper towels. The drier the skin, the crispier the result.
3. Coat each leg lightly with olive oil or duck fat.
4. Mix the dry rub ingredients in a small bowl and apply generously to all sides of the drumsticks. Let them sit at room temperature while you prep the grill.

Step 3: Firing Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want a solid bed of coals with some active flame.
2. Ideally, use Hickory or Cherry wood logs to replicate that classic smoked profile.
3. Allow the flat top cooktop to heat up. You will be utilizing the temperature gradients: the outer edge for roasting and the inner edge for searing.

Step 4: The Roast

1. Place the turkey legs on the outer, cooler perimeter of the plancha cooktop. You want them to cook slowly to break down the connective tissue without burning the sugar in the rub.
2. Rotate the legs every 10–15 minutes to ensure even cooking.
3. If using the optional rotisserie attachment or a grilling grate over the center, you can smoke them there first, but the flat top works excellently for a controlled roast.
4. Cook until the internal temperature reaches 160°F. This usually takes about 45 minutes to an hour depending on the size of the legs and the ambient temperature.

Step 5: The Reverse Sear

1. Once the internal temperature is close to target, move the legs closer to the center fire where the plancha is hottest.
2. Sear the skin on all sides for 2–3 minutes per side. Watch closely—the sugar in the cure and rub can caramelize quickly.
3. Pull the turkey legs off when the internal temperature hits 170°F–175°F. Unlike breast meat, dark meat becomes more tender at slightly higher temperatures.
4. Rest for 10 minutes before serving to let the juices redistribute.

Tips

Achieving the perfect Indiana-style turkey leg requires patience and attention to detail. The most critical tip is regarding the Prague Powder #1 (curing salt). Do not substitute this with regular salt; it is the specific ingredient that changes the texture of the meat from standard roasted turkey to that ham-like, dense consistency famous at fairgrounds. Without it, you will just have a roasted turkey leg, not an "Indiana Smoked" leg.

Temperature management on the Arteflame is your best friend here. If the legs seem to be browning too fast on the outside before the inside is cooked, move them to the very edge of the grill where it is cooler. Conversely, if the skin is rubbery, they need more time near the intense heat of the center. Finally, don't be afraid to take the internal temp to 175°F or even 180°F. Turkey legs are full of connective tissue that melts down at higher temps, resulting in meat that pulls cleanly off the bone.

Variations

While the classic salty-smoky profile is a crowd favorite, turkey legs are a blank canvas for flavor. You can easily adapt this recipe to suit different palates by tweaking the rub or adding a finishing glaze. Here are a few ways to mix it up using your Arteflame:

• Honey Sriracha Glaze: In the last 5 minutes of searing, brush on a mix of honey, Sriracha, and melted butter for a sweet and spicy kick.
• BBQ Pitmaster Style: Skip the dry rub paprika and instead slather the legs with your favorite Kansas City-style BBQ sauce during the final sear.
• Herb & Garlic Butter: Baste the legs continuously with a rosemary and garlic infused melted butter while they roast on the plancha.
• Cajun Kick: Replace the standard rub with a heavy dose of Cajun seasoning and cayenne pepper for a leg that brings the heat.
• Maple Bourbon: Add maple syrup and a shot of bourbon to the brine, then glaze with maple syrup right before taking them off the grill.

Best pairings

A massive turkey leg is a meal in itself, but the right sides can turn it into a backyard feast. Since you have the Arteflame heated up, you should utilize the remaining surface area to cook your sides alongside the meat. The flavors of the turkey juices on the cooktop will only enhance the vegetables.

• Grilled Corn on the Cob: Wrap in foil with butter or grill directly on the plancha for a charred finish.
• Arteflame Roasted Potatoes: Slice potatoes into wedges, toss in oil and rosemary, and fry them on the flat top until crispy.
• Creamy Coleslaw: The cool, tangy crunch of coleslaw cuts through the richness and saltiness of the cured meat perfectly.
• Macaroni and Cheese: A creamy, baked-style mac and cheese complements the smoky texture of the poultry.
• Beverage: An ice-cold American Lager or a sweet iced tea is the traditional fairground accompaniment.

Conclusion

Mastering the Indiana Smoked Turkey Leg on your Arteflame grill is a badge of honor for any outdoor cook. It combines the technical skill of brining with the art of fire management, resulting in a product that is visually stunning and incredibly delicious. These legs are not just food; they are an experience—a prehistoric-looking feast that brings out the joy of eating with your hands.

Whether you are hosting a game day gathering or just want to treat your family to a fun themed dinner, this recipe delivers big flavor. The combination of the salty cure, the savory rub, and the wood-fired sear creates a taste profile that is impossible to replicate in a standard oven. So fire up the grill, grab a napkin (or five), and enjoy the best turkey leg you’ve ever had.