North Dakota Grilled Wild Turkey Strips

Introduction

Wild turkey is a true seasonal treasure in North Dakota, and grilling marinated wild turkey strips over the Arteflame provides a flavorful, juicy result every time. By utilizing the high-heat center grill grate and the precision temperature zones of the flat cooktop, you can perfectly sear and finish these strips while simultaneously crafting your cranberry relish—all without a single pan. Let’s bring that bold, savory flavor alive in your backyard with the Arteflame grill.

Ingredients

• 1 1/2 lbs wild turkey breast, sliced into 1-inch thick strips
• 1/3 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 tsp black pepper
• 4 tbsp butter, divided
• 1 cup fresh cranberries
• 1/4 cup orange juice
• 1 tbsp brown sugar
• 1/2 tsp grated ginger
• Salt to taste

Instructions

Step 1: Fire up your Arteflame grill

1. Place 3 folded paper napkins in the fire basin of your Arteflame grill and drizzle them with vegetable oil.
2. Stack dry firewood loosely over the oil-soaked napkins.
3. Light the napkins and let the fire build until the center grill grate reaches searing temperature (around 1,000°F). This takes about 20 minutes.

Step 2: Marinate the wild turkey strips

1. In a bowl, mix soy sauce, Worcestershire sauce, Dijon mustard, honey, garlic, and pepper.
2. Add turkey strips and marinate for at least 30 minutes (or up to 2 hours in the fridge).

Step 3: Grill and reverse sear the turkey

1. Sear marinated turkey strips on the center grill grate (1,000°F) for 30-45 seconds per side to lock in juices.
2. Move the seared strips to the inner hot zone on the flat cooktop to finish cooking until internal temperature reaches 150°F.
3. Remove strips from the grill once they hit 150°F. They will continue to cook up to the desired 165°F off-grill.

Step 4: Make cranberry relish on the flat cooktop

1. Place 2 tbsp butter directly on a medium-heat zone of the flat cooktop.
2. Add cranberries, orange juice, brown sugar, and ginger to the butter and let it simmer gently.
3. Stir occasionally until cranberries pop and sauce thickens (about 10–12 minutes).
4. Add salt to taste and remove from heat.

Step 5: Finish and serve

1. Lightly brush the turkey strips with a bit of remaining melted butter before serving for added richness.
2. Plate grilled turkey strips with a spoonful of warm cranberry relish.

Tips

• Always sear meats on the center grill grate first to lock in moisture before transferring to the flat cooktop to finish cooking (reverse searing).
• The inner ring of the flat cooktop is hotter—place food depending on how much additional heat it needs.
• Use butter instead of oil for a richer, savory flavor.
• Let grilled meats rest for 5 minutes before slicing so juices redistribute.
• Remove meat when it's 15°F below target temperature for perfect doneness.

Variations

1. Smoky Maple Strips: Add a teaspoon of smoked paprika and swap honey for maple syrup in the marinade.
2. Southwest Wild Turkey: Replace mustard with chipotle paste and add a squeeze of lime; serve with grilled corn salsa.
3. Herb-Infused Turkey: Include fresh rosemary and thyme in the marinade, and finish with a lemon herb butter drizzle.
4. Asian-Style Sesame Turkey: Add sesame oil and grated ginger to the marinade and sprinkle grilled strips with toasted sesame seeds.
5. Bourbon Cranberry Twist: Add 1 tbsp bourbon to the cranberry relish for added depth of flavor.

Best pairings

• Grilled asparagus or Brussels sprouts on the flat cooktop with butter and sea salt
• A smoky bourbon cocktail or a crisp dry cider
• Charred stone fruit or grilled peach slices with a honey drizzle for dessert
• Rustic sourdough grilled on the cooktop with garlic butter

Conclusion

Grilling wild turkey strips on the Arteflame in true North Dakota style creates an unforgettable, flavorful feast cooked entirely over flame. The ability to sear at 1,000°F and finish using reverse searing on the griddle delivers unparalleled moisture and taste. With no need for pots, pans, or lids, cleanup is minimal, and flavor is maximized. From the turkey's juicy sear to the sweet-tart cranberry relish, this meal is a backyard win.