Indiana-Style Smoked Turkey Legs on the Arteflame Grill

Introduction

These Indiana-style smoked turkey legs are brined in a sweet and savory mixture, then seared at 1,000°F on the Arteflame grill's center grate to lock in the juices before being finished to perfection on the flat cooktop. The result? Juicy, flavorful turkey legs with a deep smoky flavor that's hard to resist. This method guarantees a crispy exterior with a tender, juicy interior, all grilled over wood fire for the best flavor.

Ingredients

• 4 turkey legs
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 4 cups warm water
• 2 cups ice water
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 tablespoons unsalted butter, melted

Instructions

Step 1: Prepare the brine

1. In a large bowl, mix the kosher salt, brown sugar, and warm water until fully dissolved.
2. Add the ice water to cool down the brine.
3. Submerge the turkey legs in the brine, cover, and refrigerate for 8 hours or overnight.

Step 2: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and start heating the grill. It will be ready for cooking in about 20 minutes.

Step 3: Season the turkey legs

1. Remove the turkey legs from the brine and pat them dry with paper towels.
2. Mix black pepper, smoked paprika, garlic powder, and onion powder.
3. Rub the turkey legs with the melted butter and season generously with the spice mixture.

Step 4: Sear the turkey legs

1. Place the turkey legs on the center grill grate of the Arteflame and sear them for about 3-5 minutes per side to lock in the juices.

Step 5: Finish grilling the turkey legs

1. Move the turkey legs to the outer flat cooktop to continue cooking.
2. Rotate occasionally and cook until the internal temperature reaches about 160°F.
3. Remove from the grill as the internal temperature will continue to rise to 175°F.

Step 6: Rest and serve

1. Let the turkey legs rest for 10 minutes before serving.
2. Enjoy the smoky, juicy perfection!

Tips

• For extra smokiness, add a few soaked wood chips to the fire.
• Always let the turkey rest before serving to retain the juices.
• Move food around the griddle to find the perfect heat zone.
• Use butter instead of olive oil for richer flavor.

Variations

1. Spicy Cajun: Add 1 teaspoon of cayenne pepper and a dash of hot sauce to the seasoning.
2. Maple Bourbon: Brush turkey legs with a mix of maple syrup and bourbon during the grilling process.
3. Lemon Herb: Add fresh lemon zest and chopped rosemary to the seasoning blend.
4. Asian-Inspired: Use a glaze of soy sauce, honey, and ginger for a sweet and savory twist.
5. Garlic Butter: While resting, brush the turkey legs with a mix of melted butter and minced roasted garlic.

Best pairings

• Grilled corn on the cob
• Smoky mac and cheese
• Buttery garlic bread
• Coleslaw
• Roasted sweet potatoes

Conclusion

These Indiana-style smoked turkey legs grilled on the Arteflame are an unforgettable treat. The combination of searing and finishing on the flat cooktop ensures a deliciously crispy and juicy result every time.