Introduction

This Smoked and Grilled Oklahoma Turkey Breast recipe is all about bold flavor and juicy texture. Using the power of the Arteflame grill, we reverse sear the turkey—locking in juices with a steakhouse-style sear at over 1,000°F before finishing to perfection on the flat griddle. With no need for ovens or pans, everything cooks beautifully right on the grill, making this an ideal choice for backyard cookouts, holiday feasts, or weekday grilling perfection.

Ingredients

• 1 whole boneless turkey breast (3–4 lbs)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (optional)
• 4 tbsp unsalted butter (melted)
• 2 tbsp Dijon mustard
• 3 napkins soaked in vegetable oil (for lighting the fire)
• Firewood (oak or hickory recommended)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 napkins in vegetable oil and arrange them in the center of your Arteflame grill.
2. Stack firewood over the oiled napkins and light them.
3. Wait approximately 20 minutes until the grill is hot and ready for searing and cooking.

Step 2: Season the Turkey

1. Pat the turkey breast dry using paper towels.
2. In a bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and cayenne pepper if using.
3. Brush the turkey with Dijon mustard, then coat it evenly with the seasoning mix.
4. Baste the turkey breast with melted butter generously.

Step 3: Sear the Turkey

1. Place the turkey breast on the center grill grate of the Arteflame where it reaches over 1,000°F.
2. Sear on all sides for a total of 8–10 minutes, locking in those juices and developing a flavorful crust.

Step 4: Finish Cooking on the Flat Top

1. Move the seared turkey breast to the flat cooktop griddle surrounding the grill grate.
2. Position it closer to the center for higher heat or farther for slower cooking, depending on desired pace.
3. Continue cooking the turkey, flipping occasionally and basting with more butter, until the internal temperature reaches 150°F.
4. Remove from heat and let rest until it reaches 165°F internally.

Tips

• Always rest the turkey after removing it from the grill to let juices redistribute.
• Use a meat thermometer throughout to avoid over- or undercooking.
• Grill your side dishes alongside the turkey on the Arteflame flat top for optimal efficiency.
• Adjust positioning on the flat griddle based on proximity to the center heat zone.
• Don’t forget to brush with butter during cooking—it makes all the difference!

Variations

1. Lemon Herb Infused: Add fresh lemon zest and rosemary to the seasoning blend for a citrusy herbal twist.
2. Chipotle Honey Glazed: Mix honey and chipotle in adobo for a sweet-and-smoky glaze brushed on during the last 5 minutes of grilling.
3. Maple Bourbon: Combine maple syrup and a splash of bourbon with the butter for a rich, caramelized finish.
4. Asian-Inspired: Marinate turkey in soy sauce, ginger, and garlic before searing, then glaze with hoisin during cooking.
5. BBQ Rubbed: Use your favorite dry BBQ rub, then drizzle with a molasses-based sauce as it's finishing on the flat top.

Conclusion

With the power of the Arteflame grill, this smoked and grilled Oklahoma turkey breast delivers bold flavor, perfect smoke, and juicy tenderness every time. No pans, no ovens—just pure delicious grilling simplicity.

Best pairings

• Grilled corn with herb butter on the flat top
• Sweet potato wedges cooked on the outer edge for a gentle roast
• Griddled green beans tossed in garlic butter
• Smoky baked beans (heated on Arteflame in a cast iron bowl, if needed)
• Chilled cranberry relish for a tart contrast