Grilled Wild Turkey Breast Wyoming Style

Introduction

Sink your teeth into the rustic, bold flavors of Grilled Wild Turkey Breast—Wyoming style. Using an Arteflame grill, this recipe transforms wild turkey into a juicy, golden-brown centerpiece. With searing at 1,000°F on the center grate and finishing on the flat griddle, you’ll lock in flavors like a pro. Whether you're in the heart of Wyoming or just want to cook like you are, this grill-to-perfection recipe is sure to impress.

Ingredients

• 2 boneless wild turkey breasts, trimmed
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 3 garlic cloves, minced
• 1 tsp ground black pepper
• 1 tsp smoked paprika
• 2 tbsp butter (for grilling)
• Fresh herbs like thyme or rosemary (optional)
• Wood for grill (oak or hickory preferred)
• Vegetable oil for lighting the Arteflame grill

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place the soaked napkins in the center of the Arteflame grill basin.
3. Stack firewood in a teepee shape over the napkins.
4. Light the napkins and let the fire build for about 20 minutes.
5. The flat top and center grate are now ready for grilling.

Step 2: Marinate the Wild Turkey

1. In a bowl, mix soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, garlic, pepper, and smoked paprika.
2. Place the turkey breasts in a large zip-top bag.
3. Pour the marinade over the turkey, seal, and refrigerate for 4–12 hours.

Step 3: Sear the Turkey Breasts

1. Remove turkey from marinade and pat dry.
2. Place each piece on the center grill grate of the Arteflame at 1,000°F.
3. Sear each side for 2–3 minutes to lock in juices and get grill marks.

Step 4: Finish on the Flat Top Griddle

1. Move the seared turkey breasts to the flat cooktop griddle area.
2. Dot the meat with butter and let it melt under the turkey.
3. Use the hotter inner zone of the griddle to continue cooking until the internal temperature is 150°F (for final doneness of 165°F).
4. Flip the turkey occasionally and baste with more butter for extra flavor.

Step 5: Rest and Serve

1. Remove the turkey when it reaches 150°F internal temperature.
2. Let it rest loosely covered for 10 minutes to reach 165°F.
3. Slice and serve with your favorite grilled sides.

Tips

• Always preheat the Arteflame fully for optimal grill performance.
• Use butter instead of oil to enhance the turkey’s richness.
• Use the outer areas of the flat griddle for keeping cooked foods warm without overcooking.
• Check internal temperature with a digital thermometer for accuracy.
• Add some aromatic herbs directly onto the flat top to infuse flavor as the turkey rests.

Variations

1. Spicy Cajun Wild Turkey: Add Cajun seasoning and red pepper flakes to the marinade for a kick of Southern heat.
2. Lemon-Herb Wild Turkey: Replace mustard with lemon juice and add chopped fresh rosemary and thyme for a Mediterranean twist.
3. Maple-Garlic Wild Turkey: Use maple syrup instead of brown sugar and boost garlic for a sweet-savory combo.
4. Chipotle Lime Turkey: Add chipotle powder and lime juice into the marinade for a smoky and zesty flavor.
5. Honey Mustard Turkey: Swap out the Dijon and brown sugar with a prepared honey mustard dressing for a tangy sweet glaze.

Best pairings

• Grilled asparagus or green beans on the outer griddle edge
• Sweet potatoes or hash browns cooked in butter on the flat top
• Smoky grilled corn with lime and cotija cheese
• A chilled Wyoming craft beer or smoky bourbon cocktail
• Rustic sourdough or garlic flatbread toasted lightly on the grill edge

Conclusion

This Grilled Wild Turkey Breast recipe brings out the best in wild game using the power of the Arteflame grill. With a perfect sear at the center and gentle finishing on the flat top, you create a dish that’s as beautiful as it is delicious. Whether it’s hunting season in Wyoming or a weekend grill fest, this recipe is a guaranteed crowd-pleaser.