Smoked Turkey Breast on Arteflame: Arizona Ironwood Style

Introduction

There is something primal and deeply satisfying about cooking over an open wood fire, especially when utilizing a wood as dense and flavorful as Arizona Ironwood. Known as one of the hardest woods in the world, Ironwood burns incredibly hot and creates a coal bed that lasts for hours, imparting a distinct, savory smoke profile that is less bitter than mesquite but just as bold. This recipe for Arizona Ironwood Smoked Turkey Breast is designed specifically for the Arteflame grill, taking advantage of its unique ability to sear at high temperatures while simultaneously slow-cooking via the plancha cooktop. By combining the rustic, desert-born aroma of Ironwood with a perfectly seasoned turkey breast, you elevate a standard poultry dish into a culinary centerpiece. Whether you are hosting a holiday gathering or a summer backyard feast, this method ensures the meat remains impossibly juicy while developing a beautiful, mahogany crust that only open-fire cooking can achieve.

Ingredients

The Meat

• 1 Whole Turkey Breast (5-7 lbs), bone-in or boneless depending on preference
• 2 tbsp Olive Oil or melted butter (as a binder)

The Brine

• 1 gallon Cold Water
• 1 cup Kosher Salt
• 1/2 cup Brown Sugar
• 2 Bay Leaves
• 1 tbsp Whole Black Peppercorns
• 2 sprigs Fresh Thyme

The Arizona Rub

• 2 tbsp Smoked Paprika
• 1 tbsp Coarse Sea Salt
• 1 tbsp Freshly Ground Black Pepper
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Ground Cumin (for that earthy Southwest note)
• 1/2 tsp Cayenne Pepper (optional, for heat)

The Fuel

• Arizona Ironwood chunks or logs (for the center fire)

Instructions

Step 1: Brining the Turkey

1. In a large stockpot or food-safe bucket, combine the water, kosher salt, and brown sugar. Stir vigorously until the solids are completely dissolved.
2. Add the bay leaves, peppercorns, and fresh thyme to the mixture.
3. Submerge the turkey breast completely in the brine. If necessary, use a heavy plate to weigh it down.
4. Refrigerate for at least 12 hours, but preferably up to 24 hours, to ensure deep moisture penetration and flavor infusion.

Step 2: Seasoning and Prep

1. Remove the turkey breast from the brine and rinse it thoroughly under cold water to remove excess salt.
2. Pat the turkey completely dry with paper towels. This step is crucial for achieving a crispy skin and good bark.
3. Rub the olive oil or melted butter all over the turkey breast.
4. Mix the dry rub ingredients in a small bowl and apply generously to all sides of the turkey, massaging it into the skin and meat. Let it sit at room temperature for 30 minutes while you prep the grill.

Step 3: Firing Up the Arteflame

1. Build a fire in the center of your Arteflame grill using Arizona Ironwood. This wood is dense, so give it time to catch and produce a solid bed of hot embers.
2. Allow the flat steel cooktop (plancha) to heat up. You want a temperature gradient where the center is searing hot and the outer edges are moderate.
3. Wait until the smoke turns thin and blue, indicating a clean burn, before putting the meat on.

Step 4: Smoking and Roasting

1. Place the turkey breast directly on the flat steel cooktop, skin-side down initially, near the center to get a quick sear and render some fat (about 2-3 minutes).
2. Flip the turkey and move it further away from the center fire hole to a zone of medium heat (approx. 300°F - 325°F range on the steel).
3. Rotate the turkey occasionally to ensure even cooking, allowing the smoke from the Ironwood in the center to waft over the meat.
4. Cook until the internal temperature reaches 160°F at the thickest part.

Step 5: Resting

1. Remove the turkey from the grill and place it on a cutting board.
2. Tent loosely with aluminum foil and let it rest for 15 to 20 minutes. The residual heat will carry the temperature to the safe 165°F mark.
3. Slice against the grain and serve immediately.

Tips

Cooking with Arizona Ironwood on an Arteflame requires a bit of attention because this wood burns hotter than oak or hickory. To manage this, keep your fire modest; you don't need a bonfire to generate heat. Rely on the thermal mass of the grill's steel cooktop to do the work. Always use an instant-read meat thermometer. Turkey breast is notorious for drying out if overcooked, and pulling it off the heat just a few degrees shy of the target temperature allows for carryover cooking to finish the job perfectly. If the skin is darkening too quickly before the inside is done, move the breast to the very outer edge of the grill ring where the temperature is coolest. Lastly, if you cannot source Ironwood, Mesquite is the closest relative, though Ironwood provides a slightly sweeter, nuttier finish.

Variations

While the Arizona-style rub provides a classic Southwest profile, the neutral canvas of turkey breast allows for endless creativity on the Arteflame. You can easily adapt this recipe to suit different palates or seasonal themes. Here are a few ways to switch things up while still utilizing the high-heat searing capability of your grill:

• Herb Butter Injection: Instead of a dry rub, inject the breast with a mixture of melted butter, sage, rosemary, and garlic for a Thanksgiving-style profile.
• Maple Glazed: Brush the turkey with a mix of maple syrup and bourbon during the last 15 minutes of cooking for a sticky, sweet finish.
• Citrus Kick: Add lemon and orange zest to the rub and use citrus wood chips mixed with the Ironwood for a brighter flavor.
• Spicy Chipotle: Incorporate chipotle powder and brown sugar into the rub for a deep, smoky heat that pairs well with the wood fire.
• Bacon Wrapped: Wrap the breast in bacon before smoking; the fat renders down and bastes the turkey as it cooks.

Best pairings

To complement the smoky, robust flavor of the Ironwood turkey, you need sides that can hold their own without overpowering the main dish. Since you already have the Arteflame fired up, it makes sense to utilize the flat top for your accompaniments. Grilled vegetables are a natural choice; the char from the steel adds texture and sweetness that balances the savory turkey. Starchy sides also work wonders to absorb the juices. Here are some top-tier options to round out your meal:

• Grilled Asparagus: Tossed in lemon and parmesan, cooked directly on the plancha.
• Skillet Cornbread: Baked in a cast-iron skillet placed on the grill surface.
• Smashed Potatoes: Par-boiled potatoes, smashed flat, and crisped up on the grill in duck fat or butter.
• Charred Corn Salad: Corn grilled off the cob, mixed with lime, cotija cheese, and cilantro.
• Pinot Noir or Zinfandel: These red wines have enough acidity and fruit to cut through the smoke.

Conclusion

Mastering the Arizona Ironwood Smoked Turkey Breast on the Arteflame is more than just following a recipe; it is an exercise in fire management and flavor profiling. The density of the Ironwood provides a consistent, high-heat source that works in perfect harmony with the Arteflame’s heat-retaining steel surface, resulting in a turkey breast that is succulent, smoky, and beautifully seared. By taking the time to brine the meat and carefully monitoring the internal temperature, you guarantee a result that is far superior to oven-roasted poultry. Gather your friends, light the fire, and enjoy the authentic taste of the Southwest right in your own backyard.