Tennessee Honey Glazed Smoked Turkey Breast

Introduction

This succulent Tennessee-style Smoked Turkey Breast with Honey Glaze is smoked over hickory wood on the Arteflame grill for a deep, rich flavor with a perfect seared crust and sweet finish. By searing on the 1,000°F center grill grate and finishing on the flat cooktop, you lock in the juices and create tender, juicy turkey every time—all without pots, pans, or an oven. Let’s get grilling!

Ingredients

• 1 boneless skin-on turkey breast (4–5 lbs)
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 tbsp unsalted butter (melted)
• 1/4 cup honey
• 1 tbsp Dijon mustard
• Hickory wood logs for smoking
• Vegetable oil and paper napkins (for lighting grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them at the base of the Arteflame grill.
2. Stack hickory wood logs on top of the napkins.
3. Light the napkins to ignite the wood.
4. Let the grill heat for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the Turkey Breast

1. Pat the turkey breast dry with paper towels.
2. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder.
3. Rub the mixture generously over the entire turkey breast.

Step 3: Sear the Turkey

1. Place the turkey breast skin-side down on the center grate to sear for 2–3 minutes per side.
2. This locks in the juices and gives a steakhouse-quality crust.

Step 4: Move to Flat Cooktop

1. After searing, move the turkey to the flat cooktop closer to the outer edge for indirect cooking.
2. Place the thicker side toward the center where it’s hotter.
3. Close the optional pizza oven dome on top if available (though not a lid, the dome helps radiate heat).

Step 5: Finish Cooking and Glaze

1. Mix honey and Dijon mustard in a bowl.
2. Use a brush to glaze the turkey breast every 20 minutes.
3. Continue cooking, turning occasionally, until internal temperature reaches 150°F (target is 165°F — remove early to let it cook up off-heat).

Step 6: Rest and Slice

1. Remove the turkey from the grill at 150°F.
2. Rest for 15 minutes before slicing. The internal temperature will rise to 165°F.

Tips

• Always use butter instead of oil while grilling for better taste and enhanced searing.
• Use a meat thermometer to monitor internal temperature accurately.
• The honey glaze can char slightly on high heat — add in layers to avoid burning.
• Rotate the turkey on the flat top to take advantage of heat zones as needed.
• Let the turkey rest before slicing to reabsorb juices.

Variations

1. Cajun-Spiced Turkey: Replace the rub with Cajun seasoning and chili powder. Add hot sauce to the glaze.
2. Maple Bourbon Glazed Turkey: Swap honey for maple syrup and add 1 tbsp of Tennessee bourbon to the glaze.
3. Citrus Herb Turkey: Use lemon zest, rosemary, thyme, and sage in the dry rub. Add orange juice to the glaze.
4. Garlic Butter Turkey: Increase garlic powder and butter and omit glaze for clean garlic flavor.
5. Applewood Smoked Turkey: Use applewood instead of hickory and apple cider in the glaze for sweetness.

Conclusion

This Tennessee Honey Glazed Smoked Turkey Breast is a standout centerpiece for any grill gathering. Cooking entirely on the Arteflame grill with reverse searing brings out maximum flavor, juiciness, and texture. No lid, no pots, no problem—just unbeatable barbecue.

Best Pairings

• Grilled sweet potatoes with cinnamon and butter
• Charred Brussels sprouts with balsamic drizzle
• Cornbread with jalapeño honey butter
• Tennessee whiskey or bourbon lemonade
• Sliced watermelon fresh off the flat top