Introduction

Smoked turkey legs are a staple of state fairs and BBQ joints, but you can make them at home with even richer, deeper flavor using the Arteflame grill. With its high-heat searing and versatile flat-top cooking, you’ll achieve a perfectly caramelized crust while locking in the juices. This recipe will walk you through reverse searing your massive turkey legs to ensure they come out smoky, tender, and incredibly delicious.

Ingredients

• 4 large turkey legs
• 2 tbsp butter
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional for heat)
• 1 tbsp brown sugar
• Wood chunks for smoky flavor

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood over them.
3. Light the napkins and allow the fire to build up.
4. After about 20 minutes, your grill will be ready for cooking.

Step 2: Prepare the turkey legs

1. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and brown sugar.
2. Rub the turkey legs generously with this spice blend.
3. Melt the butter and brush it over the turkey legs for added richness.

Step 3: Sear the turkey legs

1. Place the turkey legs on the center grill grate of the Arteflame to sear for 3-4 minutes per side until they form a beautiful crust.
2. Rotate them occasionally to prevent over-charring.

Step 4: Move to the flat-top cooktop

1. Once properly seared, move the turkey legs to the outer flat griddle cooktop.
2. Add wood chunks for added smokiness.
3. Continue cooking, turning occasionally, until the internal temperature reaches 160°F.

Step 5: Rest and serve

1. Remove the turkey legs from the grill when they reach 145°F, as they will continue cooking while resting.
2. Rest for 10 minutes to allow the juices to redistribute.
3. Serve and enjoy!

Tips

• Use cherry or hickory wood for deep smokiness.
• Brush the turkey legs with additional butter while they cook for extra moisture and richness.
• If using a thermometer, insert it into the thickest part of the meat without touching the bone.

Variations

1. Sweet & Smoky: Add 1 tbsp maple syrup to the butter glaze for a touch of sweetness.
2. Spicy Kick: Use extra cayenne and a dash of hot sauce in the rub.
3. Herb-Infused: Add dried thyme and rosemary to the seasoning blend.
4. Teriyaki-Glazed: Brush with teriyaki sauce during the final minutes of cooking.
5. Cajun Style: Replace the rub with a Cajun seasoning mix.

Conclusion

Cooking turkey legs on an Arteflame grill ensures an even, smoky flavor with crispy skin and tender meat. The high-heat searing locks in juices while the flat top cooktop allows for slow, even cooking to perfection. Give this recipe a try, and you’ll never want turkey legs any other way!

Best Pairings

• Grilled corn on the cob
• Smoky baked beans
• Coleslaw with a tangy vinegar dressing
• Garlic butter roasted potatoes
• Sweet iced tea or a cold craft beer