Introduction

These Iowa-style smoked turkey legs are packed with flavor and juiciness, thanks to a delicious brine and expert reverse-searing on the Arteflame grill. By searing at 1,000°F on the center grill grate and then slow-cooking on the flat cooktop, you achieve the perfect crispy skin and succulent bite. Fire up your grill and let’s make magic happen!

Ingredients

• 4 large turkey legs
• 1 gallon water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 tablespoon black peppercorns
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 4 tablespoons butter

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the Arteflame grill.
3. Stack firewood over the oil-soaked napkins.
4. Light the paper and allow the fire to burn for about 20 minutes until the grill is hot and ready for cooking.

Step 2: Prepare the brine

1. In a large container, mix water, salt, brown sugar, black peppercorns, smoked paprika, garlic powder, onion powder, and cayenne pepper.
2. Stir until the salt and sugar fully dissolve.

Step 3: Brine the turkey legs

1. Submerge the turkey legs in the brine.
2. Refrigerate and let them soak for 12-24 hours to enhance flavor and tenderness.

Step 4: Remove and dry the turkey legs

1. Take the turkey legs out of the brine.
2. Pat them dry with a paper towel.

Step 5: Sear the turkey legs

1. Place the turkey legs on the center grill grate of the Arteflame grill at 1,000°F.
2. Sear for 2-3 minutes per side to lock in juices.

Step 6: Finish cooking on the flat cooktop

1. Move the seared turkey legs to the flat cooktop surface.
2. Position them towards the outer edge for a slower cook.
3. Cover with a metal dome if needed to help retain heat.
4. Grill until the internal temperature reaches 160°F, turning occasionally.

Step 7: Rest the turkey legs

1. Remove the turkey legs from the grill when they reach an internal temperature of 160°F.
2. Let them rest for 10-15 minutes (carryover cooking will bring them to 175°F).

Tips

• Use applewood or hickory firewood for an enhanced smoky flavor.
• Butter-baste the turkey legs while grilling for extra juiciness.
• Always let the turkey rest to maximize tenderness.

Variations

• Honey Glazed: Brush the turkey legs with a honey butter glaze in the last 10 minutes of grilling.
• BBQ Style: Coat with your favorite BBQ sauce while grilling.
• Spicy Cajun: Add extra cayenne pepper and Cajun seasoning to the brine.
• Garlic Herb: Rub with melted garlic butter and fresh herbs before grilling.
• Teriyaki: Marinate in teriyaki sauce before grilling for an Asian-inspired twist.

Conclusion

These Iowa-style smoked turkey legs, expertly grilled on the Arteflame, offer an unbeatable combination of crispy skin and juicy, flavorful meat. Fire up your grill, savor the aroma, and enjoy an unforgettable meal.

Best Pairings

• Grilled corn on the cob
• Smoky baked beans
• Classic coleslaw
• Honey butter biscuits
• Chilled craft beer