Oregon Wood-Fired Smoked Turkey Breast

Introduction

There’s nothing quite like the bold, smoky flavor of turkey grilled to perfection over a real wood fire. This Oregon Wood-Fired Smoked Turkey Breast recipe transforms free-range turkey into a juicy, golden masterpiece using the reverse sear method on the Arteflame grill. With temperatures reaching 1,000°F on the center grate, you’ll get a rich steakhouse-quality sear before finishing it to tender perfection on the flat cooktop. Plus, the Arteflame’s large surface gives you plenty of room for all your side dishes at once—no lid, no pans, just pure wood-fired flavor.

Ingredients

• 1 whole free-range turkey breast (bone-in, about 4-5 lbs)
• 2 tbsp butter (room temperature)
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp wood chips (apple or cherry)

Instructions

Step 1: Fire up the Arteflame grill

1. Drizzle a small amount of vegetable oil onto three paper napkins.
2. Place the napkins at the bottom center of the Arteflame grill.
3. Stack firewood on top of the napkins and light the paper.
4. Allow the fire to burn and establish coals for about 20 minutes until the grill is hot—1,000°F at the center grate and decreasing toward the outer edges.

Step 2: Prepare the turkey

1. Pat the turkey breast dry with paper towels.
2. Mix salt, pepper, smoked paprika, garlic powder, and onion powder in a small bowl.
3. Rub the butter all over the turkey breast, focusing on the skin side.
4. Evenly coat the turkey breast with the seasoning mix.
5. Sprinkle chopped fresh thyme and rosemary on top for an aromatic layer of flavor.

Step 3: Sear the turkey

1. Place the turkey breast skin side down on the center grill grate of the Arteflame.
2. Sear for 3-4 minutes per side to develop a rich, golden-brown crust and lock in the juices.
3. Use tongs to turn and avoid piercing the meat, which could release juices.

Step 4: Move to the flat cooktop

1. After searing both sides, transfer the turkey breast to the flat cooktop griddle just outside the center grate.
2. Add a handful of apple or cherry wood chips directly to the fire to infuse a deep smoky flavor.
3. Position the turkey near the inner zone of the cooktop (hotter area) to continue cooking with indirect heat.
4. Monitor the internal temperature with a meat thermometer until it reaches 150°F at the thickest part.

Step 5: Rest and serve

1. Once the turkey reaches 150°F, remove it from the grill (it will carry over to around 165°F).
2. Let it rest for at least 15 minutes before slicing to allow juices to redistribute.

Tips

• Always remove turkey 15°F before its desired final internal temperaturefor perfect doneness without overcooking.
• Use butter instead of oil for enhanced flavor and golden skin.
• Try fresh herbs for depth and wood chips for wood-smoked taste.
• Use tongs, not forks, to avoid piercing the meat and losing juices.
• Keep a spray bottle of water nearby to manage flare-ups if necessary.

Variations

1. Maple Glazed Turkey: Substitute the butter with a maple-butter glaze for a sweet, caramelized crust.
2. Spicy Smoked Turkey: Add 1 teaspoon cayenne pepper and 1 tablespoon chili powder to the seasoning mix for a kick.
3. Citrus Herb Turkey: Rub the turkey with orange zest, lemon zest, and fresh sage along with the herb mix.
4. Mustard Rubbed Turkey: Replace butter with Dijon mustard before adding spices for a tangy depth.
5. Pecan Wood Smoked Turkey: Use pecan wood chips in place of fruitwood for a stronger southern-style smoke flavor.

Conclusion

Oregon’s outdoor ambiance pairs beautifully with the unmatched flavor of food grilled over real wood fire. Using your Arteflame grill and the reverse sear method, you get a perfectly juicy, wood-fired smoked turkey breast every time. With barely any cleanup and no need for pots or pans, discovering your new favorite way to grill has never been more rewarding.

Best pairings

• Grilled asparagus or broccolini on the outer zone of the cooktop
• Roasted sweet potato wedges caramelized in butter
• Flat-grilled cornbread or flatbread with herbed butter
• Chardonnay or Oregon Pinot Noir
• Apple-honey slaw for fresh crunch