Grilled Nebraska Wild Turkey Breast

Introduction

If you’ve never tried wild turkey breast grilled over an open flame, this is an incredible way to experience the true flavor of Nebraska’s game. Using the Arteflame Grill, which reaches over 1,000°F on the center grill grate, we’re going to reverse sear a wild-caught turkey breast until it’s perfectly juicy, smoky, and full of grilled goodness. With no lid or pans required, this is real open-fire cooking at its finest.

Ingredients

• 2 wild-caught turkey breasts, skin on
• 1/4 cup fresh lemon juice
• 2 tbsp Worcestershire sauce
• 3 garlic cloves, minced
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, melted
• Fresh thyme sprigs (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill bowl.
2. Pour vegetable oil over the paper napkins, soaking each one evenly.
3. Stack dry firewood over the napkins, forming a teepee for proper airflow.
4. Light the paper napkins and allow the fire to establish strong flames.
5. Wait about 20 minutes until the center grate reaches 1,000°F and the outer cooktop is hot with different heat zones.

Step 2: Marinate the Wild Turkey

1. In a bowl, combine the lemon juice, Worcestershire sauce, garlic, mustard, paprika, salt, and black pepper.
2. Place the turkey breasts in a resealable bag or shallow dish, pour the marinade over, seal and refrigerate for 1–3 hours.

Step 3: Sear the Turkey Breasts

1. Remove the turkey from the marinade and pat it dry with paper towels.
2. Brush a light coat of melted butter onto the turkey skin.
3. Place the turkey breasts skin-side down on the center grill grate for 2–3 minutes to sear and lock in the juices.

Step 4: Move to the Flat Griddle

1. Transfer the seared turkey breasts to the flat cooktop area closer to the outside edge for moderate heat.
2. Continue cooking, turning occasionally, until the internal temperature reaches 150°F.
3. Brush with melted butter occasionally as it cooks.

Step 5: Rest and Serve

1. Remove the turkey from the grill when internal temperature is 150°F (final target is 165°F).
2. Let the turkey rest for 10–15 minutes; it will finish cooking in its own heat.
3. Slice and garnish with fresh thyme sprigs before serving.

Tips

• Always rest your turkey after grilling to preserve moisture.
• Use a meat thermometer to avoid overcooking.
• Cook vegetables alongside the turkey on the outer flat griddle area while the turkey cooks.
• Sear hot and fast on the center grate to develop that crust and flavor.
• Use butter on the griddle instead of olive oil for rich, savory flavor.

Variations

• Sweet Heat Turkey: Add honey and chili flakes to the marinade for a spicy-sweet balance.
• Lemon Herb Turkey: Use rosemary, oregano, and lemon zest for a bright Mediterranean twist.
• Maple Bourbon Turkey: Mix maple syrup and a splash of bourbon into the marinade for deep, smoky sweetness.
• Garlic Parmesan Turkey: Add grated Parmesan and extra garlic for a bold, cheesy crust.
• BBQ Style Turkey: Use your favorite BBQ seasoning blend and brush with BBQ sauce during the last 5 minutes of grilling.

Best pairings

• Grilled sweet potatoes glazed with butter and cinnamon
• Charred corn on the cob with herb butter
• Fresh avocado and cherry tomato salad
• Rustic sourdough slices grilled on the flat cooktop
• Nebraska Riesling or a light amber ale

Conclusion

Grilling wild turkey breast on the Arteflame brings out a smoky, charred flavor that’s impossible to replicate indoors. From the sear to the final rest, every step ensures juicy, tender turkey worth savoring. Fire it up and enjoy Nebraska wild game the right way—outdoors, over live fire, and shared with good company.