Arkansas Hickory-Smoked Turkey Legs on the Arteflame

Introduction

Experience the deep, smoky flavors of festival-style Arkansas Hickory-Smoked Turkey Legs, grilled to perfection on the Arteflame. These juicy drumsticks lock in their natural juices with a 1,000F sear on the center grill grate before slowly finishing on the flat cooktop. Every bite delivers a mouthwatering combination of rich smoke and tender, flavorful meat. Fire up your grill and let's get started!

Ingredients

• 4 large turkey legs
• 2 tbsp unsalted butter, melted
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• Hickory wood chunks

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the fire to build for about 20 minutes until the Arteflame is ready for grilling.
4. Add hickory wood chunks for an extra smoky flavor.

Step 2: Season the Turkey Legs

1. Brush the turkey legs with melted butter to enhance flavor.
2. Mix salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl.
3. Generously season the turkey legs with the spice blend.

Step 3: Sear on the Center Grill Grate

1. Place the turkey legs on the center grill grate over the 1,000F heat.
2. Sear for about 3-4 minutes per side to create a perfect crust.

Step 4: Transfer to the Flat Cooktop

1. Move the seared turkey legs onto the flat cooktop, where lower heat will allow them to cook through.
2. Position the legs closer to the center for higher heat or further out to slow the cooking process.
3. Let the turkey legs cook, turning occasionally, until they reach an internal temperature of 170F.

Step 5: Rest the Turkey Legs

1. Remove the turkey legs when they reach 155F, as they will continue cooking after removal.
2. Let them rest for 10 minutes before serving.

Tips

• For an even juicier result, brine the turkey legs in saltwater for 12 hours before grilling.
• Adjust the placement of the turkey legs on the Arteflame cooktop to control cooking speed.
• Baste with butter midway for extra richness.
• Use a meat thermometer to ensure perfect doneness.

Variations

• Sweet & Smoky: Add brown sugar and a touch of cinnamon to the seasoning blend for a caramelized crust.
• Spicy Cajun: Replace paprika with Creole seasoning and add extra cayenne for heat.
• Herb-Infused: Use rosemary, thyme, and oregano in the seasoning mix for a fragrant twist.
• Honey Glazed: Brush the legs with a honey-butter glaze during cooking for a sweet glaze.
• BBQ Style: Coat in your favorite BBQ sauce in the final minutes of grilling for a saucy finish.

Conclusion

Grilling Arkansas Hickory-Smoked Turkey Legs on the Arteflame locks in bold flavors while creating a crispy, juicy bite every time. With the perfect sear and slow cook technique, these turkey legs taste just like your favorite festival treat. Enjoy the smoky goodness and experiment with different seasonings to make them your own!

Best Pairings

• Grilled corn on the cob with butter
• Roasted sweet potatoes with cinnamon
• Smoky baked beans
• Coleslaw for a crisp contrast
• Grilled garlic bread