Grilled Vermont Wild Turkey Breast on Arteflame

Introduction

There’s nothing quite as flavorful as wild Vermont turkey breast grilled over real wood on the Arteflame Grill. This recipe captures that rustic, smoky flavor and combines it with a perfect steakhouse-style sear in the center of the grill, sealing in the juices before slowly bringing it up to the perfect temperature on the flat cooktop. Whether you're cooking for a family dinner or a weekend gathering, this method delivers juicy, tender turkey with a crisped crust every time, all without ever using a pot, pan, or oven. Master this technique and turn a local wild turkey breast into a crowd-pleasing masterpiece using only your Arteflame grill.

Ingredients

• 1½ to 2 lbs of wild Vermont turkey breast
• 2 tablespoons unsalted butter (room temperature)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon minced rosemary (optional)
• Vegetable oil (for lighting fires)
• 3 paper napkins (for lighting grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins and place them in the base of the Arteflame grill.
2. Stack quality firewood above the oiled napkins.
3. Light the paper and allow the fire to build. Let the grill heat up for around 20 minutes until the center grill grate reaches 1,000°F and the cooktop griddle is hot and ready.

Step 2: Prepare the Turkey Breast

1. Pat the wild Vermont turkey breast dry with paper towels.
2. In a small bowl, mix together salt, pepper, smoked paprika, garlic powder, and rosemary if using.
3. Rub the butter generously all over the turkey breast.
4. Sprinkle the seasoning blend onto the turkey, coating all sides evenly.

Step 3: Sear the Turkey on the Arteflame Center Grate

1. Place the turkey breast directly on the center grate of the Arteflame grill.
2. Sear for 2-3 minutes per side to create a golden, charred crust and lock in juices.

Step 4: Reverse Sear on the Flat Cooktop

1. Move the seared turkey breast to the flat cooktop closer to the outer edge where the temperature is slightly lower.
2. Cook, turning occasionally, until the internal temperature of the breast reaches 150°F (it will rise to 165°F after resting).
3. Total time on the cooktop should be around 15-20 minutes depending on breast thickness.

Step 5: Rest and Serve

1. Remove the turkey from the grill and let it rest for at least 10 minutes.
2. Slice across the grain and serve hot.

Tips

• Always let the meat rest after grilling—it allows juices to redistribute for a more tender, moist result.
• Use a meat thermometer to prevent overcooking—turkey is done at 165°F but pull it off the grill at 150°F.
• Use butter instead of oil when possible for a richer sear and enhanced flavor.
• Turn the turkey occasionally while cooking on the flat top to prevent over-caramelization.
• Keep a spray bottle of water handy to control flare-ups if fat drips onto the center grate.

Variations

1. Maple-Glazed Turkey: Glaze turkey with Vermont maple syrup in the last few minutes of cooking for a sweet, caramelized finish.
2. Lemon Herb Turkey: Add lemon zest and thyme to the seasoning rub to boost freshness and brightness.
3. Cajun-Spiced Turkey: Use a Cajun seasoning blend with cayenne pepper and oregano for a Southern kick.
4. Bacon-Wrapped Turkey: Wrap turkey in thin slices of bacon before searing for extra juiciness and smokiness.
5. Applewood Smoked Turkey: Add applewood chips to the fire for a fruity, smoky flavor that pairs beautifully with lean turkey.

Best pairings

• Grilled asparagus and carrots on the flat top
• Buttered corn on the griddle, charred until golden
• Skillet-style roasted potatoes on the cooler outer edge
• A glass of chilled Chardonnay or a Vermont amber ale
• Cranberry chutney for a tangy side contrast

Conclusion

Grilling wild Vermont turkey breast on the Arteflame grill is the perfect way to combine natural flavor with an unbeatable wood-fired taste. The reverse sear technique using the blazing hot central grate followed by the steady heat of the outer cooktop ensures juicy, tender meat every time. Remember to experiment with different seasoning blends and let the natural smokiness of real wood fire shine through.