North Carolina Smoked Turkey Breast on Arteflame

Introduction

Smoky, tender, and loaded with Carolina-style flavor, this North Carolina Smoked Turkey Breast recipe brings together the bold tang of vinegar-based mop sauce with the juicy richness of reverse-seared turkey breast. Using the Arteflame Grill, we’ll achieve caramelized grill marks at 1,000°F and perfectly cooked turkey by finishing on the flat cooktop. You'll love how effortless it is to grill this all on the Arteflame — minimal cleanup, incredible results, and char-grilled perfection.

Ingredients

• 1 whole skin-on turkey breast (about 4-5 lbs)
• 2 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp brown sugar
• 2 tbsp unsalted butter (for griddle)
• 3 paper napkins
• 1 tbsp vegetable oil (for lighting grill)
• Chunks of hardwood (oak or hickory preferred)
• For Mop Sauce:
• 1 cup apple cider vinegar
• 1/3 cup yellow mustard
• 2 tbsp brown sugar
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins with vegetable oil.
2. Place them in the center of the Arteflame Grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire burn for about 20 minutes until the center grate hits 1,000°F and the surrounding cooktop is evenly heated.

Step 2: Prep the dry rub

1. In a small bowl, mix salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne (if using), and brown sugar.

Step 3: Season and sear the turkey

1. Pat turkey breast dry with paper towels.
2. Generously coat the turkey breast with the dry rub on all sides.
3. Place the skin side down directly in the center grate to sear for 3-4 minutes per side to lock in the juices.

Step 4: Prepare mop sauce while searing

1. In a bowl, whisk all mop sauce ingredients together until combined.

Step 5: Move turkey to the flat cooktop

1. Place a small pat of butter on the hot griddle and spread it where the turkey will rest.
2. Move the seared turkey to the buttered area of the flat top cooktop, skin side up.
3. Begin basting with mop sauce every 10 minutes.
4. Cook low and slow until internal temperature reaches 150°F (final target is 165°F).

Step 6: Rest for carryover cooking

1. Remove turkey breast from the grill.
2. Tent with foil and let rest 10-15 minutes until internal temperature reaches 165°F.
3. Slice and serve hot with additional mop sauce on the side if desired.

Tips

• Always reverse sear for juicy, evenly cooked results on the Arteflame.
• Baste frequently with the mop sauce for deeper flavor penetration.
• Use hardwood like oak or hickory for a traditional Carolina smoke profile.
• Resting the turkey is key — don’t skip this step!
• Cook all your sides on the outer cooktop while the turkey finishes.

Variations

1. Spicy Carolina Kick: Add extra red pepper flakes and hot sauce to the mop for more heat.
2. Honey Mustard Infusion: Swap yellow mustard with Dijon and add honey for sweet tanginess.
3. Herb Butter Basted: Add fresh thyme and rosemary to melted butter and baste instead of vinegar mop.
4. Maple Bourbon Glazed: Combine maple syrup and a splash of bourbon for a Southern-style glaze baste.
5. Lemon Garlic Turkey: Use lemon zest, fresh garlic, and thyme in your rub for a fresh, citrusy twist.

Best pairings

• Grilled corn with herb butter
• Cast iron skillet baked beans (on griddle)
• Crispy potato wedges roasted on the outer cooktop
• Coleslaw with vinegar dressing
• Sweet tea or a Carolina bourbon lemonade

Conclusion

Once you try this North Carolina Smoked Turkey Breast on the Arteflame, it’ll become a staple at your cookouts. From the deliciously charred skin to the vinegar tang that cuts through smoky richness, every bite delivers bold Southern flavor. With Arteflame’s powerful sear and even cooking on the flat top griddle, you’ll be amazed at how easily perfection comes together in this dish.