West Virginia Smoked Turkey Breast with Maple Glaze

Introduction

If you're looking for the ultimate turkey breast experience, this West Virginia Smoked Turkey Breast with Maple Glaze is the smoky, sweet masterpiece you've been searching for. Using the Arteflame Grill, we’ll sear the turkey at over 1,000°F to lock in juices, then bring it up to the perfect doneness on the flat top griddle. Every bite is infused with a kiss of maple and rustic woodsmoke, creating a flavor that pays homage to the heart of Appalachia.

Ingredients

• 1 whole boneless turkey breast (about 3-4 pounds)
• 2 tablespoons unsalted butter (softened)
• 2 tablespoons maple syrup
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon ground mustard
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for igniting)
• Firewood (for heat source)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the center fire bowl.
2. Drizzle vegetable oil on the napkins to coat thoroughly.
3. Stack firewood over the napkins and ignite the paper.
4. Let the grill heat up for about 20 minutes until the center grill grate reaches over 1,000°F.

Step 2: Prepare the Turkey Breast

1. Pat the turkey breast dry with paper towels.
2. Rub the softened butter all over the turkey.
3. In a small bowl, mix maple syrup, smoked paprika, garlic powder, salt, pepper, thyme, and mustard.
4. Rub this spice-maple mixture generously over the turkey breast and let sit while the grill heats.

Step 3: Sear the Turkey

1. Place the turkey breast directly on the center grill grate to get a high-heat sear.
2. Sear each side for about 2 minutes to lock in juices and create a flavorful crust.

Step 4: Cook on the Flat Top Griddle

1. Move the seared turkey breast to the flat top griddle closer to the outer edge where it's slightly cooler.
2. Cook slowly, turning occasionally for even cooking.
3. Use a meat thermometer to monitor temperature—remove the turkey when it reaches 150°F (final target is 165°F).
4. Let the turkey rest for 10 minutes before slicing—it will continue to rise in temperature.

Tips

• Always remove meat from the grill 15°F before your desired doneness to avoid overcooking.
• Use real maple syrup for the best flavor.
• Baste the turkey with leftover spice-maple mixture while it cooks to deepen the glaze.
• Stick to firewood like oak or hickory for the best smoke flavor.
• Slice turkey across the grain for tender servings.

Variations

1. Spicy Maple Glazed Turkey: Add 1 teaspoon cayenne pepper and crushed red chili flakes to the spice rub.
2. Herb Butter Smoked Turkey: Replace the maple syrup with lemon juice and add rosemary and sage to the rub.
3. Smoked Chipotle Turkey: Add chipotle powder to the rub and use agave syrup instead of maple for a Southwestern twist.
4. Bourbon Maple Turkey Breast: Add 1 tablespoon bourbon to the maple glaze mixture before applying.
5. Mustard-Maple Glazed Turkey: Add 2 tablespoons Dijon mustard for a tangy contrast to the sweet glaze.

Best pairings

• Grilled maple-glazed carrots on the griddle
• Sweet potato wedges cooked near the outer edge for a slow roast
• Smoky mac and cheese in a cast iron skillet on the flat top
• Buttered corn on the cob, grilled directly on the Arteflame
• Homemade apple slaw for a fresh, crisp side

Conclusion

This West Virginia Smoked Turkey Breast with Maple Glaze proves you can create a moist, deeply flavorful turkey entirely on the Arteflame Grill. With the reverse sear method, rich maple glaze, and smoky wood flavor, it’s perfect for holidays or a show-stopping weekend cookout.