Utah State Fair Smoked Turkey Legs

Introduction

Nothing beats that smoky fairground flavor and hearty size of Utah State Fair Smoked Turkey Legs. We're going to recreate that same deliciousness right at home using the unique searing and reverse sear capability of the Arteflame grill. This method ensures a juicy interior and a crispy, smoky grilled exterior without ever drying out the meat. Perfect for game day, parties, or when you want to impress with a showstopping dish.

Ingredients

• 4 large turkey legs (drumsticks)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (optional, for heat)
• 2 tbsp brown sugar
• 4 tbsp unsalted butter (for cooking)
• Hickory or applewood firewood for smoking
• Vegetable oil and 3 paper napkins (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins and place them in the bottom of the Arteflame grill.
2. Stack your firewood over the napkins and light the paper. You should be ready to cook in about 20 minutes.
3. Allow the center grill grate to heat up to 1,000°F and the outer flat cooktop griddle to come to temperature.

Step 2: Season the Turkey Legs

1. In a bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and brown sugar.
2. Rub the seasoning blend generously all over the turkey legs until fully coated.

Step 3: Sear the Turkey Legs

1. Place each seasoned turkey leg directly on the center grill grate.
2. Sear for about 2 minutes per side to lock in juices and develop a caramelized crust.

Step 4: Reverse Sear & Smoke

1. Move the turkey legs from the center grate onto the outer flat cooktop griddle closer to the middle zone for more heat and smoke flavor.
2. Add a bit of butter under each leg for extra flavor and moisture.
3. Close the optional Arteflame Pizza Oven cover if using, or just let the fire and smoke do the work, turning the legs occasionally.
4. Continue cooking and smoking for approximately 45-60 minutes, or until internal temperature nears 165°F.
5. Remove turkey legs when internal temperature hits about 150°F–meat will continue to cook off the grill up to 165°F (safe temp for poultry).

Step 5: Rest & Serve

1. Let the turkey legs rest uncovered for 10-15 minutes to allow juices to redistribute.
2. Serve hot, directly from the grill!

Tips

• Always rest grilled meats at least 10-15 minutes after coming off the grill.
• Use hickory or applewood logs for that traditional Utah fair smoked flavor.
• Grill your sides—corn, potatoes, and veggies—on the Arteflame griddle while the turkey cooks.
• Use a meat thermometer to monitor doneness without guessing.
• Cooking zones on the cooktop allow you to control cooking temperature perfectly.

Variations

1. Maple Bourbon Glazed: Brush legs with maple syrup and a splash of bourbon during the last 10 minutes of cooking for a sweet and smoky twist.
2. Spicy Cajun: Add Cajun seasoning and extra cayenne pepper to the rub for intense Louisiana heat.
3. Garlic Herb Butter: Skip the paprika and sugar, and baste with garlic herb-infused butter throughout the cooking process.
4. Soy Ginger Glazed: Mix soy sauce, ginger, garlic, and a hint of honey. Brush it during the last 15 minutes to give an Asian-inspired glaze.
5. Sweet Heat BBQ: Mix BBQ sauce with a bit of hot sauce and use as a finishing glaze for a sticky, flavorful coating.

Conclusion

With the Arteflame’s incredible sear power and ultra-versatile griddle cooktop, making fair-style smoked turkey legs at home has never been easier or more delicious. Every bite brings out bold flavor, juicy tenderness, and crispy char that only an Arteflame can deliver. So fire it up and give this iconic Utah favorite a try!

Best pairings

• Grilled corn on the cob smothered in butter
• Charred vegetables like bell peppers, zucchini, and mushrooms
• Griddle garlic toast or cornbread
• Potato wedges grilled with rosemary and garlic
• Ice-cold craft beer or spiced apple cider