Nevada Grilled Wild Turkey Breast

Introduction

Bring the bold, rustic flavors of the wild outdoors to your backyard with this Nevada Wild Turkey Breast recipe. Made exclusively on the Arteflame Grill, we use the reverse sear method—locking in juices with a 1,000°F sear on the center grill grate, then finishing the turkey low and slow on the flat top. This outdoor cooking method ensures deep flavor, perfect texture, and a beautiful honey glaze finish. Whether you're prepping for a family feast or a weekend cookout, this dish is an absolute showstopper.

Ingredients

• 2 boneless wild turkey breasts (about 1.5 lbs each)
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp ground black pepper
• 2 tbsp fresh lemon juice
• 1/2 cup honey (for glaze)
• 2 tbsp unsalted butter (for brushing grill)
• Salt to taste
• Fresh rosemary or thyme (optional for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the Arteflame Grill.
2. Stack dry hardwood logs over the oiled napkins.
3. Light the napkins to ignite the firewood.
4. Let the grill heat for about 20 minutes until the center grate reaches 1,000°F and the surrounding flat cooktop is hot.

Step 2: Marinate the Turkey

1. In a bowl, mix soy sauce, Worcestershire sauce, vinegar, garlic, paprika, lemon juice, and pepper.
2. Place the turkey breasts in a resealable bag or container and pour in the marinade.
3. Refrigerate for at least 2 hours or overnight for best results.

Step 3: Sear Over the Center Grate

1. Remove turkey from marinade and pat dry for a good sear.
2. Brush the center grill grate with butter.
3. Sear each side of the turkey breast for about 2–3 minutes, just enough to caramelize and lock in juices.

Step 4: Cook on the Flat Top

1. Move the turkey breasts to the flat cooktop griddle near the middle for moderate heat.
2. Cook slowly, turning occasionally.
3. Brush with honey glaze during the last few minutes.
4. Remove from the grill when the internal temp reaches 150°F (carryover cooking will bring it to 165°F).

Step 5: Rest and Serve

1. Let turkey rest for 10 minutes under foil.
2. Slice against the grain and garnish with fresh herbs.

Tips

• Use a meat thermometer for perfect doneness.
• Sear quickly to develop flavor without overcooking.
• Apply the honey glaze near the end to avoid burning sugars.
• Butter on the griddle adds rich flavor and proper browning.
• Try smoking the turkey by adding hardwood chunks near the outer ring.

Variations

1. Spicy Southwest Turkey: Add chipotle powder and lime juice to the marinade and glaze with a honey-chipotle mix.
2. Citrus Herb Infused: Swap soy and Worcestershire with orange juice and fresh herbs like thyme and rosemary for a light, aromatic profile.
3. Maple-Bourbon Glazed: Use maple syrup and a dash of bourbon in the glaze for a deep, sweet-smoky note.
4. Smoky BBQ Turkey: Marinate with BBQ sauce and finish with applewood chips for intense smoky flavor.
5. Asian-Inspired Turkey: Marinade in hoisin, rice vinegar, sesame oil, and reduce soy to infuse bold, Asian flavors.

Best Pairings

• Grilled vegetables like asparagus, peppers, and zucchini (cook right on the Arteflame griddle)
• Sweet potato wedges brushed with butter and rosemary
• Crisp apple slaw with a cider vinaigrette
• Chilled chardonnay or a smoky bourbon cocktail
• Grilled corn drizzled with herb butter

Conclusion

This Nevada Wild Turkey Breast cooked on the Arteflame Grill transforms a simple cut of meat into something extraordinary. With a high-heat sear and gentle cooktop finish, this reverse seared turkey stays juicy, flavorful, and perfectly caramelized. This dish shows how versatile and powerful outdoor flat-top cooking can be—no oven, no pans, just pure grilling magic.