Wild turkey is a delicious and lean meat that’s great for roasting in the oven With just a few simple steps, you can cook moist, juicy and flavorful wild turkey breast right in your own kitchen.
In this detailed guide, I’ll walk you through everything you need to know to roast wild turkey breast to perfection, from preparation to cooking times. Let’s get started!
Benefits of Cooking Wild Turkey Breast
Before diving into the how-to let’s look at why you should cook wild turkey breast in the oven
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Lean and nutritious – Wild turkey is much lower in fat and calories than domestic turkey. It’s an excellent source of protein, vitamins, and minerals.
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Bold savory flavor – The rich taste of wild turkey is more intense than store-bought. The flavor really shines when roasted.
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Impress guests – Oven-roasted wild turkey breast makes an elegant, gourmet meal.
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Save money – If you hunted or were gifted the turkey, you get delicious free meat!
Ingredients Needed
Roasting wild turkey breast only requires a few simple ingredients:
- 1-2 lbs wild turkey breast
- 2-3 Tbsp olive oil or melted butter
- Kosher salt and black pepper
- Fresh herbs like thyme, rosemary, sage (optional)
- Onions, celery, carrots (optional for roasting alongside)
That’s it! Now let’s go through the step-by-step method.
Step-by-Step Instructions
Follow these simple steps for perfect oven-roasted wild turkey breast:
1. Prepare the Turkey Breast
Remove turkey from the fridge and pat dry with paper towels. Bring to room temperature before cooking. Carefully trim off any feathers, skin, or fat.
2. Brine the Turkey (Optional)
For the juiciest results, I recommend brining the breasts before roasting:
- 1 gallon water
- 1⁄2 cup kosher salt
- 1⁄2 cup brown sugar
- 1 Tbsp black peppercorns
- 2 bay leaves
- 1⁄2 Tbsp dried thyme
Cool the brine completely before adding turkey. Refrigerate 4+ hours or overnight. Rinse and pat the turkey dry after brining.
3. Prepare Aromatics and Vegetables
Chop any aromatic veggies or herbs to roast with the turkey like onion, carrots, garlic, lemon, thyme, rosemary. Toss with olive oil, salt, and pepper.
4. Season the Breasts
Rub the breasts with olive oil or melted butter then generously season with salt, pepper, and any dry herbs/spices. Stuff fresh herbs under the skin for more flavor.
5. Roast in the Oven
Place turkey skin-side up in a roasting pan with vegetables around it. Roast at 350°F approximately 15-20 minutes per pound until internal temperature reaches 165°F.
Baste every 30 minutes with pan juices for moisture. Tent with foil if skin browns too fast. Rest 10-15 minutes before slicing.
Troubleshooting
Follow these tips if you have any issues roasting wild turkey breast:
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Dry turkey – Brine before cooking, baste more, don’t overcook. Remove at 165°F.
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Burnt skin – Use lower heat (325°F), tent with foil if browning too quickly, baste frequently.
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Undercooked – Cook for the recommended time based on weight. Use a meat thermometer.
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Bland flavor – Brine turkey and generously season with herbs and spices. Stuff fresh herbs under skin.
Serving Suggestions
Oven-roasted wild turkey breast makes a fantastic main course. Serve with:
- Roast vegetables like potatoes, carrots, parsnips
- Stuffing or mushroom-herb dressing
- Cranberry sauce
- Mashed or sweet potatoes
- Biscuits, rolls, or cornbread
- Turkey gravy
Use leftovers in salads, sandwiches, soups, and casseroles!
Key Tips for Roasting Wild Turkey Breast
Here’s a quick recap of tips:
- Always brine the meat for moisture and flavor
- Pat turkey dry and bring to room temperature
- Roast at 350°F until 165°F internal temperature
- Baste frequently with pan juices to prevent drying out
- Let rest before slicing for juicier meat
With this simple method, you’ll get perfect oven-roasted wild turkey breast every time. Enjoy this tasty game meat!
Thanksgiving Wild Turkey from ‘The Wild Chef’
- 1/4 pound of sliced bacon, 1/2 pound of minced pork, or 3/4 pound of fatback (375g)
- 1 wild turkey, 11–13 pounds (5.5–6.5kg)
- Coarse salt and freshly ground black pepper
- 1 yellow onion, minced
- 3 ribs celery, minced
- 4 cloves garlic, minced
- 4 cups (8 ounces; 250g) toasted diced bread
- 1 cup (8 ounces; 250ml) chicken stock
- 6 sprigs sage, minced
- 2 sprigs rosemary, minced
- 8 sprigs Italian parsley, minced
- Preheat the oven to 350°F (180°C). Burn off half of the minced fatback slowly in a sauté pan with a heavy bottom. Reserve and keep warm.
- Dry the turkey very well with paper towels. Use a brush to cover the outside with some of the warm minced fatback. Salt and pepper both the inside and the outside of the meat well.
- Heat up the remaining minced fatback on medium. Add the onion and season with salt and pepper. Stir every now and then for 5 minutes. Then add the celery and cook for another 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and add the toasted bread. Moisten with stock and add the minced herbs. If you think the bread cubes need more broth and herbs, add them. They should be moist and tasty. Carefully stuff the turkey with this mixture, and then put the rest of the fatback slices on top of the breast.
- Put the turkey in a heavy roasting pan with the breast side facing up. Roast for 1 hour. Take out the back fat, raise the oven temperature to 375°F (190°C), and roast the breast for another hour to make it brown. An instant-read thermometer inserted into the thickest part of the thigh, away from the bone, should read 160°F (71°C). At that point, take the turkey out of the oven.
- Before cutting the turkey across the grain with a sharp knife, let it rest for at least 20 to 30 minutes.
| Nutrition Facts (per serving) | |
|---|---|
| 596 | Calories |
| 27g | Fat |
| 12g | Carbs |
| 72g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 10 to 13 | |
| Amount per serving | |
| Calories | 596 |
| % Daily Value* | |
| Total Fat 27g | 34% |
| Saturated Fat 8g | 41% |
| Cholesterol 257mg | 86% |
| Sodium 1369mg | 60% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2g | |
| Protein 72g | |
| Vitamin C 2mg | 8% |
| Calcium 70mg | 5% |
| Iron 3mg | 19% |
| Potassium 732mg | 16% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Baking Wild Turkey Breast In The Oven
FAQ
What temperature should wild turkey be cooked at?
How long does it take to cook a turkey breast in the oven?
Is it better to cook a turkey breast at 325 or 350?