Idaho Applewood-Smoked Wild Turkey Breast

Introduction

Experience the bold flavors of Idaho with this delicious Applewood-Smoked Wild Turkey Breast grilled to perfection on the Arteflame grill. The unique combination of a high-temperature sear and a slow, even cook on the flat griddle will ensure a juicy, flavorful turkey breast. Topped with a spiced honey glaze, this dish is perfect for any outdoor grilling occasion.

Ingredients

• 1 wild turkey breast
• 2 tbsp butter
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp apple cider vinegar
• 1/4 cup honey
• 1/2 tsp ground cinnamon
• 1/2 tsp garlic powder
• Applewood chunks for smoke

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the grill heat up for about 20 minutes before cooking.

Step 2: Prepare the turkey breast

1. Pat the wild turkey breast dry with a paper towel.
2. Rub the turkey with butter, ensuring even coverage.
3. Season with kosher salt, black pepper, smoked paprika, cayenne pepper, and garlic powder.

Step 3: Sear the turkey breast

1. Place the turkey breast on the center grill grate for an intense 1,000°F sear.
2. Sear each side for about 2 minutes, developing a golden crust.

Step 4: Move to the flat griddle cooktop

1. Move the seared turkey breast to the flat cooktop to finish cooking.
2. Place near the hotter zone for a steady cook but avoid the center heat.
3. Let the turkey breast cook until it reaches an internal temperature of 140°F (the final temperature will rise due to carryover cooking).

Step 5: Prepare and apply the spiced honey glaze

1. Mix honey, apple cider vinegar, cinnamon, and a small pinch of cayenne.
2. Brush the glaze over the turkey breast during the last 5 minutes of cooking.
3. Allow the glaze to caramelize slightly for maximum flavor.

Step 6: Rest and serve

1. Remove the turkey breast from the grill when it reaches 140°F.
2. Let it rest for 10 minutes so juices redistribute.
3. Slice and serve warm.

Tips

• Always use applewood chunks for an authentic, smoky flavor.
• Let the turkey rest before slicing to lock in the juices.
• Adjust the cayenne for more or less spice based on your preference.

Variations

1. Spicy Maple Glaze: Replace honey with maple syrup and add crushed red pepper.
2. Herb Butter Rub: Blend butter with rosemary, thyme, and sage.
3. Citrus Marinade: Marinate turkey in orange and lemon juice for a tangy taste.
4. BBQ Glaze: Use a homemade BBQ sauce instead of honey glaze.
5. Garlic and Herb Infusion: Add minced garlic and fresh basil for a Mediterranean twist.

Conclusion

The Idaho Applewood-Smoked Wild Turkey Breast grilled on the Arteflame is a show-stopping dish that delivers incredible flavor and tenderness. Searing at 1,000°F locks in the juices while the spiced honey glaze adds the perfect finishing touch. Whether you're preparing this for a family meal or a special occasion, this grilling technique is guaranteed to impress.

Best Pairings

• Grilled Idaho potatoes with butter
• Charred Brussels sprouts with balsamic glaze
• Smoky grilled corn on the cob
• Freshly baked cornbread
• Chilled apple cider or a crisp white wine