Cherrywood Smoked Turkey Legs (Michigan Style) | Arteflame

Introduction

There is something undeniably primal about tearing into a massive smoked turkey leg, its mahogany skin crackling with every bite. The aroma of sweet Michigan Cherrywood smoke drifting through the air instantly transports me to crisp autumn days at the county fair. But unlike those often-dry festival staples, making these at home ensures meat so tender it practically melts off the bone.

Why This Recipe Rocks

I adore this recipe because it creates a sophisticated flavor profile with minimal fuss. The Michigan Cherrywood imparts a delicate, fruity sweetness that perfectly balances the savory richness of the turkey, unlike heavier woods that can overpower poultry. Plus, cooking on the Arteflame grill gives you the best of both worlds: slow-smoking capabilities and a hot plancha for searing that skin to a crisp finish.

Tips for Success

• Don't skip the brine: This crucial step ensures the meat remains juicy and seasoned throughout.
• Target the right temp: Unlike breast meat, turkey legs are best taken to 175°F to break down connective tissue.
• Rest the meat: Allow the legs to rest for 10 minutes before serving to let the juices redistribute.

Ingredient Substitutions

If you cannot find cherrywood, applewood or pecan are excellent alternatives with a similar mild sweetness. For a dairy-free version, simply use olive oil or avocado oil instead of melted butter for the rub binder.

Ingredients

The Brine

• 1 gallon cold water
• 1 cup kosher salt
• 1/2 cup brown sugar, packed
• 1 tbsp black peppercorns
• 2 bay leaves
• 1 tbsp dried thyme
• 1 tsp pink curing salt (optional, for that classic pink smoke ring color)

The Turkey and Rub

• 6 large turkey legs (approx. 1 lb each)
• 3 tbsp paprika (smoked or sweet)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp coarse black pepper
• 1 tsp cayenne pepper (optional for heat)
• 2 tbsp olive oil or melted butter (for binding)

The Smoke

• Michigan Cherrywood chunks (for the center fire)

Instructions

Step 1: Preparing the Brine

1. In a large stockpot, combine the water, kosher salt, brown sugar, peppercorns, bay leaves, thyme, and curing salt.
2. Heat the mixture over medium heat, stirring constantly until the sugar and salt have completely dissolved. Do not boil; you just want to dissolve the solids.
3. Remove the brine from the heat and let it cool completely to room temperature. To speed this up, you can substitute some of the water for ice cubes.
4. Submerge the turkey legs in the cooled brine. Ensure they are fully covered. Refrigerate for at least 12 hours, but preferably 24 hours, to ensure deep flavor penetration and moisture retention.

Step 2: Seasoning the Meat

1. Remove the turkey legs from the brine and rinse them thoroughly under cold water to remove excess surface salt. Pat them completely dry with paper towels; dry skin is essential for a crispy finish.
2. In a small bowl, mix the paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
3. Rub the turkey legs with olive oil or melted butter. This acts as a binder for the spices.
4. Generously coat each leg with the spice rub, ensuring you get into every crevice. Let them sit at room temperature while you prep the grill.

Step 3: Firing Up the Arteflame

1. Build a fire in the center of your Arteflame grill. Use charcoal to establish a base heat, then add your Michigan Cherrywood chunks.
2. Wait until the fire settles down. You want a consistent, medium heat rather than a raging inferno. The goal is to produce clean, blue smoke rather than thick white smoke.
3. Lightly oil the flat top cooktop plancha to season it and prepare it for later searing.

Step 4: Smoking the Legs

1. Place the turkey legs on the flat top griddle, but position them closer to the center opening where the smoke is rising, without placing them directly over the open flames. Alternatively, use the grill grate riser in the center if available.
2. Rotate the legs occasionally to ensure even cooking and smoke absorption. You are aiming for an internal temperature of 165°F to 170°F.
3. Maintain the fire with small additions of cherrywood to keep that sweet smoke flowing. This process should take approximately 1.5 to 2 hours depending on the wind and ambient temperature.

Step 5: The Reverse Sear Finish

1. Once the internal temperature hits 165°F, move the legs to the hotter part of the flat top plancha.
2. Sear the skin for 2-3 minutes per side. The fat under the skin will render, and the skin will crisp up, locking in the juices.
3. Remove from the grill when the internal temperature reaches 175°F (dark meat is more tender at this slightly higher temperature). Let them rest for 10 minutes before serving.

Tips

When smoking poultry, patience and temperature control are your best friends. Turkey is a lean bird, which means it can dry out if overcooked or if the heat is too high. Brining is a non-negotiable step in this recipe; it denatures the proteins and allows the cells to hold onto more water during the smoking process, ensuring juicy results even after hours over the fire. Regarding the wood, ensure your Michigan Cherrywood is dry and seasoned. Wet wood produces steam and acrid smoke, which can give the meat a bitter taste. Ideally, you want thin, almost invisible blue smoke.

Furthermore, don't be afraid to take the internal temperature of dark meat turkey legs higher than you would a turkey breast. While breast meat dries out past 165°F, the connective tissue in the legs breaks down beautifully between 170°F and 180°F, creating that desirable "fall-off-the-bone" texture without sacrificing moisture. Always use a reliable instant-read digital thermometer to check the thickest part of the leg, avoiding the bone for an accurate reading. Finally, letting the meat rest allows the juices to redistribute throughout the leg.

Variations

While the classic Michigan Cherrywood smoke is delicious on its own, you can easily customize this recipe to suit different palate preferences. The Arteflame’s versatility allows you to experiment with glazes and finishing touches right on the cooktop. Here are a few ways to mix things up:

• Maple Bourbon Glaze: In the last 10 minutes of cooking, brush the legs with a mixture of maple syrup, a shot of bourbon, and a dash of soy sauce for a sticky, sweet finish.
• Spicy Cajun Style: Swap the paprika and black pepper rub for a heavy dose of Cajun seasoning and cayenne, and baste with hot sauce butter near the end.
• Herb Butter Basted: Skip the dry rub and instead baste the legs continuously with melted butter infused with fresh rosemary, sage, and thyme.
• Bacon Wrapped: For the ultimate indulgence, wrap the turkey legs in thin slices of bacon before smoking. The bacon fat bastes the turkey as it renders.
• Honey Mustard Glaze: Mix honey, Dijon mustard, and apple cider vinegar, brushing it on during the searing phase for a tangy, caramelized crust.

Best pairings

A giant turkey leg deserves sides that can stand up to its bold, smoky flavor. Since you already have the Arteflame fired up, it makes sense to utilize the flat top surface to cook your side dishes alongside the meat. This not only saves time but also allows the flavors to meld together cohesively. Think rustic, outdoor comfort food that complements the sweetness of the cherrywood.

• Grilled Corn on the Cob: Roast corn directly on the plancha with butter and chili lime salt.
• Charred Brussels Sprouts: The high heat of the Arteflame creates a perfect char on sprouts, which pairs lovely with the smokiness of the turkey.
• Michigan Cherry Coleslaw: A fresh slaw with dried cherries and a vinaigrette dressing cuts through the richness of the meat.
• Cast Iron Cornbread: Place a skillet on the plancha to bake fresh cornbread while the turkey smokes.
• Beverage Pairing: A cold Amber Ale or a Hard Apple Cider pairs exceptionally well with the fruit-wood profile of the turkey.

Conclusion

Mastering Michigan Cherrywood Smoked Turkey Legs on the Arteflame grill is more than just following a recipe; it is about embracing the outdoor cooking lifestyle. The combination of the brine, the specific choice of cherrywood, and the unique searing capabilities of the Arteflame results in a meal that is visually impressive and gastronomically satisfying. It brings the nostalgia of the state fair right to your backyard, but with a level of quality and flavor control that mass-produced vendors simply cannot match.

We hope this recipe inspires you to fire up the grill and gather friends and family around the fire. Whether it is a game day, a holiday, or just a Tuesday evening, these turkey legs are sure to be the highlight of the meal. Remember, the best BBQ is the kind you share, so plate up these giants, pour a cold drink, and enjoy the fruits of your labor.