New Mexico Smoked Turkey Legs with Chile Rub

Introduction

There’s nothing like biting into a juicy, flavorful turkey leg with that deep red chile crust. Inspired by the bold flavors of New Mexico, this recipe brings out the best in turkey with a smoky-sweet chile rub, seared to perfection using the Arteflame grill. The reverse sear technique locks in flavor and tenderness, and the flat griddle cooktop provides the perfect environment to sizzle the legs to juicy perfection. With minimal prep and maximum flavor, these smoked turkey legs will make your next cookout unforgettable.

Ingredients

• 4 turkey legs (drumsticks)
• 3 tbsp New Mexico red chile powder
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp brown sugar
• 4 tbsp melted butter (for basting and rubbing)
• Vegetable oil (for lighting the grill)
• Firewood

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center fire area of the Arteflame.
3. Stack firewood over the napkins and light them.
4. Let the grill heat for approximately 20 minutes until the center grill grate reaches around 1,000°F and the flat top is sizzling hot.

Step 2: Prepare the chile rub

1. In a small bowl, mix red chile powder, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and brown sugar.
2. Add 2 tablespoons of melted butter and mix to form a paste.

Step 3: Rub and rest the turkey legs

1. Pat turkey legs dry with a paper towel.
2. Generously rub the chile mixture all over the turkey legs.
3. Let the legs rest at room temperature for about 10 minutes to absorb the rub.

Step 4: Sear the turkey legs

1. Place the legs on the center grill grate to sear for about 2–3 minutes per side until they form a golden crust.
2. Rotate using tongs to get even searing on all sides.

Step 5: Reverse sear on the flat top

1. Transfer the turkey legs to the flat griddle cooktop, closer to the outer edge where the heat is lower.
2. Let them cook slowly, rotating occasionally, for 25–35 minutes or until they reach an internal temperature of 165°F.
3. Baste occasionally with leftover melted butter for richer flavor.
4. Remove the turkey legs when internal temp reaches 150°F–152°F to allow carryover cooking to bring them to 165°F.
5. Rest for 10 minutes before serving.

Tips

• Use real firewood for that authentic smoky aroma.
• Always monitor internal temperature with a meat thermometer.
• Cook other sides like peppers, onions, or corn on the flat griddle simultaneously.
• The butter-based rub enhances flavor and helps create a crispy edge on the turkey legs.
• High-heat searing locks in the juices – don’t skip the center grate step!

Variations

1. Maple Chipotle Turkey Legs: Add 1 tbsp pure maple syrup and swap red chile powder with chipotle powder for a smoky-sweet finish.
2. Herb & Garlic Turkey Legs: Replace chile powder with sage, rosemary, thyme, and extra garlic—classic and earthy.
3. Honey Mustard Glazed Turkey Legs: Combine yellow mustard and honey with paprika for a tangy glaze after grilling.
4. Spicy Cajun Turkey Legs: Use Cajun seasoning blend and a little cayenne pepper for Southern heat.
5. Smoky Espresso Rubbed Legs: Add 1 tsp ground espresso with chile powder for a rich smoky note and bold flavor.

Best pairings

• Grilled sweet corn with cotija and lime
• Flat grilled green chile mac and cheese
• Charred jalapeño cornbread cooked on the griddle
• Grilled peaches with cinnamon butter
• Dark beer or smoky mezcal cocktail

Conclusion

With bold New Mexican flavors and juicy meat sealed in with high-temperature searing, these smoked turkey legs are primed for your next gathering or weekend cookout. The Arteflame grill does all the work—efficient, easy to light, minimal cleanup, and maximum flavor. Every bite will remind you why outdoor grilling is such a cherished ritual.