Delaware Smoked Turkey Legs on the Arteflame Grill

Introduction

Smoked turkey legs are a delicious, juicy, and flavorful dish perfect for any gathering. Using the Arteflame grill, we achieve an incredible sear on the center grill grate at over 1,000°F before slowly finishing the turkey legs to perfection on the flat top cooktop. This reverse searing method locks in the juices while ensuring a smoky, tender bite. Follow along to make the best smoked turkey legs in Delaware-style, all on the Arteflame grill!

Ingredients

• 4 large turkey legs
• 1 gallon water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 4 tablespoons unsalted butter
• Hickory or cherry wood for smoke

Instructions

Step 1: Prepare the Brine

1. In a large container, mix water, kosher salt, and brown sugar until dissolved.
2. Add black pepper, smoked paprika, onion powder, garlic powder, and cayenne pepper.
3. Place turkey legs in the brine, cover, and refrigerate for at least 12 hours.

Step 2: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the center grill area.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the grill to heat for about 20 minutes until it's ready for cooking.

Step 3: Sear the Turkey Legs

1. Remove turkey legs from the brine and pat dry.
2. Rub each leg with melted butter.
3. Place turkey legs on the center grill grate and sear each side for 2-3 minutes until deeply browned.

Step 4: Slow Smoke on the Flat Cooktop

1. Move the seared turkey legs to the outer areas of the flat griddle cooktop.
2. Add hickory or cherry wood chunks to the fire for smoke.
3. Cook the turkey legs slowly, turning occasionally, until they reach an internal temperature of 160°F.

Step 5: Rest and Serve

1. Remove turkey legs from the grill when they reach 160°F, as they will continue to rise to 175°F while resting.
2. Let them rest for 10 minutes before serving for the juiciest bite.

Tips

• Always brine the turkey legs for the best flavor and juiciness.
• Use high-quality wood chunks like hickory or cherry for a deep smoky taste.
• Monitor the temperature with a meat thermometer to avoid overcooking.
• Baste occasionally with melted butter for extra richness.

Variations

1. Spicy Cajun: Use Cajun seasoning instead of the smoked paprika mix and add extra cayenne.
2. Honey Bourbon: Glaze with a mixture of honey and bourbon during the last 10 minutes of cooking.
3. Maple Herb: Brush with maple syrup and fresh thyme for a sweet-savory twist.
4. Garlic Butter: Coat with roasted garlic-infused butter for a rich, aromatic finish.
5. Asian BBQ: Marinate with soy sauce, ginger, and hoisin sauce for an umami-packed taste.

Conclusion

Delaware-style smoked turkey legs on the Arteflame grill are a true feast for any occasion. The combination of a perfect sear with slow smoking brings out the best flavors in the meat, making it juicy, smoky, and irresistibly delicious.

Best Pairings

• Grilled corn on the flat top with butter and smoked paprika
• Roasted sweet potatoes with cinnamon and brown sugar
• Charred Brussels sprouts with balsamic glaze
• Fresh coleslaw for a refreshing crunch
• Grilled garlic bread for the perfect side