Michigan Cherrywood-Smoked Turkey Legs on Arteflame

Introduction

Smoked to perfection, these Michigan cherrywood-smoked turkey legs deliver deep, rich flavors that will impress everyone at the table. Using your Arteflame grill, we achieve a perfect sear at 1,000°F on the center grill grate to lock in all the juices, then slowly finish cooking them on the flat cooktop for unrivaled tenderness. The natural wood smoke from Michigan cherrywood infuses the turkey with a sweet, smoky aroma that enhances every bite.

Ingredients

• 4 turkey legs
• 2 tbsp butter, melted
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional for heat)
• 2 cups Michigan cherrywood chips

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light them.
3. Allow the fire to build for about 20 minutes until the cooktop reaches the right temperature.

Step 2: Prepare the turkey legs

1. Pat the turkey legs dry with paper towels.
2. In a bowl, mix salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. Rub the melted butter all over the turkey legs, then generously season with the spice mix.

Step 3: Sear the turkey legs

1. Place the turkey legs on the center grill grate of the Arteflame at 1,000°F.
2. Sear each side for about 2 minutes to lock in the juices.

Step 4: Slow cook on the flat cooktop

1. Move the seared turkey legs to the outer flat cooktop, closer to medium heat zones.
2. Sprinkle soaked Michigan cherrywood chips into the fire to create a delicious smoky flavor.
3. Cook, turning occasionally, for about 45 minutes or until the internal temperature reaches 170°F.

Step 5: Rest the turkey legs

1. Remove the turkey legs from the grill when they reach 155°F.
2. Tent them with foil and let them rest for about 10 minutes until they reach 170°F.

Tips

• Soak the cherrywood chips in water for 30 minutes before cooking to maximize smoke production.
• Use a meat thermometer to ensure optimal doneness and prevent overcooking.
• Let the turkey legs rest before cutting to allow juices to redistribute evenly.

Variations

• Sweet Maple Glaze: Add a mixture of maple syrup and Dijon mustard for a sweet and tangy finish.
• Spicy Cajun: Use a Cajun seasoning mix and add extra cayenne for a bold kick.
• Herb-Infused: Add fresh rosemary, thyme, and sage for an herby aroma.
• Garlic Butter: Baste with garlic-infused butter as it cooks.
• Honey Bourbon: Mix honey and bourbon to glaze the legs for a rich, smoky-sweet taste.

Best pairings

• Grilled corn on the cob
• Roasted sweet potatoes
• Garlic butter green beans
• Smoky mac and cheese
• Fresh coleslaw

Conclusion

Grilling turkey legs on the Arteflame with Michigan cherrywood creates an unforgettable smoky flavor and juicy texture. Master this technique, and it will become a favorite go-to meal, perfect for any gathering.