Juicy Georgia Smoked Turkey Breast with Sticky Peach Glaze

Introduction

There is nothing quite like the taste of the American South to bring warmth and hospitality to your backyard table. This Georgia Smoked Turkey Breast recipe perfectly captures that spirit, blending the savory, smoky richness of wood-fired poultry with the iconic, sun-ripened sweetness of fresh Georgia peaches. It is a dish that transcends the holiday season, proving that turkey is a star protein for summer barbecues and weekend gatherings alike. By using the Arteflame grill, you achieve a culinary feat that standard ovens cannot match: a beautifully seared, crispy skin locking in vital juices, finished with a gentle kiss of smoke.

The secret lies in the balance of flavors. The dry rub provides a savory, slightly spicy foundation, while the peach glaze—sticky, tart, and sweet—caramelizes beautifully on the hot plancha cooktop. Whether you are looking for a lighter alternative to beef brisket or simply want to impress your guests with a gourmet twist on a classic, this recipe delivers a harmony of flavors that is undeniably Southern. Fire up the grill, pour a glass of tea, and get ready to enjoy the ultimate comfort food experience.

Ingredients

The Turkey & Rub

• 1 Whole Turkey Breast (approx. 3-5 lbs), bone-in or boneless
• 3 tbsp Olive Oil (or melted butter for binder)
• 2 tbsp Smoked Paprika
• 1 tbsp Brown Sugar
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Kosher Salt
• 1 tsp Freshly Ground Black Pepper
• 1/2 tsp Cayenne Pepper (optional for heat)

The Georgia Peach Glaze

• 1 cup Peach Preserves (or fresh peaches, peeled and mashed)
• 1/4 cup Apple Cider Vinegar
• 2 tbsp Honey
• 1 tbsp Dijon Mustard
• 1 tbsp Bourbon (optional, for authentic Southern depth)
• 1 clove Garlic, minced
• Pinch of Red Pepper Flakes

Instructions

Step 1: Prepare the Turkey

1. Rinse the turkey breast under cold water and pat it completely dry with paper towels. Dry skin is essential for getting a good sear.
2. In a small bowl, mix the paprika, brown sugar, garlic powder, onion powder, salt, pepper, and cayenne to create your dry rub.
3. Coat the turkey breast generously with olive oil, then apply the rub evenly over all sides, massaging it into the meat. Let it sit for 30 minutes at room temperature to allow the flavors to penetrate.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals to heat the steel cooktop.
2. Aim for a temperature range where the cooktop is hot enough to sear (around 400°F-450°F near the center) but has cooler zones toward the outer edges for slower cooking.
3. Lightly oil the steel cooktop to prevent sticking.

Step 3: Sear and Smoke

1. Place the turkey breast directly on the hot flat top cooktop. Sear the breast on all sides for about 3-5 minutes per side until the skin is golden brown and crispy.
2. Once seared, move the turkey to a slightly cooler area of the cooktop (further from the center fire).
3. Cover the turkey with a stainless steel dome or lid if available to trap the heat and smoke, simulating an oven effect while retaining moisture. Cook for approximately 45-60 minutes depending on size.

Step 4: Create the Glaze

1. While the turkey is roasting, place a small cast-iron saucepan directly on the flat top grill surface.
2. Combine the peach preserves, apple cider vinegar, honey, Dijon mustard, bourbon, minced garlic, and red pepper flakes in the pan.
3. Stir frequently and let the mixture simmer until it thickens into a sticky glaze, usually taking about 10 minutes.

Step 5: Glaze and Finish

1. When the turkey reaches an internal temperature of roughly 155°F, begin brushing the peach glaze generously over the meat.
2. Continue cooking until the internal temperature reaches 165°F. The glaze should tack up and caramelize without burning.
3. Remove the turkey from the grill and let it rest for at least 15 minutes before carving to ensure the juices redistribute.

Tips

Achieving the perfect Georgia Smoked Turkey requires a bit of patience and heat management. The most critical tool in your arsenal is a reliable instant-read meat thermometer. Turkey breast is lean and can dry out quickly if overcooked; pull it off the heat exactly when it hits 165°F. For an extra layer of flavor, try using fruit woods like apple, cherry, or—naturally—peach wood for your fire. These woods impart a mild, sweet smoke that complements the poultry without overpowering it like hickory or mesquite might.

When applying the glaze, be mindful of the sugar content. The honey and preserves will burn if exposed to high heat for too long. This is why we recommend applying the glaze only during the last 10 to 15 minutes of cooking. Finally, do not skip the resting period. Cutting into the turkey immediately after grilling will cause all those delicious, savory juices to run out onto the cutting board, leaving the meat dry. Give it time to settle for the moistest bite possible.

Variations

While the classic peach and bourbon combination is a crowd-pleaser, this recipe is incredibly versatile and can be adapted to suit various palates. If you prefer a more savory profile over sweet, or if you want to kick up the heat, simple adjustments to the glaze can transform the dish entirely. Experimenting with fresh herbs or different spirits can also add a unique sophistication to your barbecue spread. Here are a few variations to try on your next cookout:

• Spicy Habanero Peach: Add one finely diced habanero pepper to the glaze for a sweet-and-spicy kick that pairs perfectly with the smoke.
• Herb-Infused: Stir in fresh chopped rosemary and thyme into the glaze to add earthy, aromatic notes that ground the sweetness.
• Maple-Pecan: Swap the honey for maple syrup and top the finished turkey with crushed toasted pecans for a textural crunch.
• Apricot-Ginger: Substitute peach preserves with apricot jam and add a teaspoon of grated fresh ginger for an Asian-inspired fusion flavor.
• Virgin Glaze: Omit the bourbon and replace it with a splash of orange juice for a completely alcohol-free, family-friendly version.

Best pairings

To create a cohesive Southern dining experience, the sides you choose should complement the sweet and smoky profile of the turkey. You want dishes that offer texture and acidity to cut through the richness of the glaze. Classic barbecue sides work wonders here, but elevating them with fresh ingredients matches the gourmet feel of the Arteflame cooking style. Think about colors and textures that will look beautiful on the plate alongside the golden-glazed meat.

• Grilled Asparagus: Tossed with lemon zest and parmesan, the char from the grill adds a bitterness that balances the sweet glaze.
• Smoked Gouda Grits: Creamy, cheesy grits are a quintessential Southern staple that pairs luxuriously with the turkey.
• Cornbread Stuffing: savory dressing with celery and onions soaks up the extra sauce perfectly.
• Cucumber and Onion Salad: A vinegar-based salad provides a crisp, tangy contrast to the sticky, sweet meat.
• Beverage Pairing: An oaky Chardonnay or a chilled glass of sweet iced tea rounds out the meal perfectly.

Conclusion

This Georgia Smoked Turkey Breast with Peach Glaze is more than just a recipe; it is a celebration of Southern flavors and outdoor cooking. The Arteflame grill allows you to execute this dish with professional-level precision, searing in the moisture and delivering that authentic wood-fired taste that defines great barbecue. The combination of the savory spice rub and the sticky, bourbon-infused peach glaze creates a complexity of flavor that is sure to impress family and friends.

Whether you are preparing this for a festive holiday dinner or a sunny weekend gathering, the result is always a tender, juicy, and flavor-packed centerpiece. Don't be afraid to experiment with the variations or pair it with your favorite sides to make the meal your own. So, gather your ingredients, light your fire, and enjoy the delicious process of crafting this Southern masterpiece. Happy grilling!