There is always debate over the best sides for Thanksgiving dinner, but there is no doubt that turkey is the centerpiece of the holiday dinner. If you’re planning on serving a wild bird instead of a butterball this year, there are a few things to consider.
Cooking wild turkey breast can be intimidating if you’ve never done it before. With its lean, gamey meat, it’s easy to end up with an overcooked, dry disaster if you don’t know the right techniques. Mastering the ideal cooking temp is crucial for getting tender, juicy wild turkey breast every time.
In this article, I’ll go over everything you need to know about what temperature to cook wild turkey breast Whether grilling, roasting, smoking or sautéing wild turkey, following these temperature guidelines will help you nail the perfect doneness.
Choosing the Right Size Turkey Breast
Wild turkey breasts come in a wide range of sizes depending on the size and age of the bird, Smaller young jakes or hens may yield a breast of just 1-2 pounds But a big mature tom can have a turkey breast over 5 pounds!
The size makes a big difference in how long you need to cook it A 1-2 pound breast may only need an hour at most, But a huge 3-5 pound breast will require 2-3 hours of gentle cooking to reach the ideal internal temp
If you’re unsure on size, it’s better to err on the side of caution and cook it low and slow. An extra 30 minutes won’t ruin the smaller ones. But undercooking a massive breast will leave you with raw meat.
Low, Slow Cooking Is Key
No matter the method, the key to cooking wild turkey breast perfectly is keeping the temperature relatively low. You want to bring the interior up to 155-165°F safely. Exceeding 170°F will rapidly dry out the lean meat.
Sous Vide Turkey Breast
Sous vide cooking allows precise control of the temperature. It never goes above 155°F, leaving the breast juicy.
- Smaller breasts under 2 lbs – cook at 130°F for 2 hours
- Larger breasts over 3 lbs – cook at 140°F for 3 hours
After sous vide, sear the breast briefly to brown the exterior.
Oven “Sous Vide” Method
Approximate sous vide cooking by placing the breast in an oven-safe dish with chicken stock.
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Cover tightly with foil and cook at 200-225°F until 155°F internally, about 1-3 hours depending on size.
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Remove from liquid, pat dry, then sear.
Smoking
Smoking over low indirect heat, around 225°F, is fantastic for wild turkey breast. Don’t let the temp exceed 160°F.
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Cook approximately 1 hour 15 minutes per pound.
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Use a thermometer to prevent overcooking.
Apple, cherry, pecan and hickory woods pair great with wild turkey.
Grill
Grilling directly over higher heat works too. Monitor temperature closely.
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Opt for medium heat, around 325-350°F.
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Cook until 150-160°F internally, about 8-12 minutes per side.
Pan Sear or Sauté
Cook wild turkey breast cutlets or slices in a hot skillet just until 150°F internally, only 2-5 minutes per side usually.
Flavorful Marinades & Rubs
Soaking the breast in a marinade or rubbing a spice mix into it before cooking really boosts the flavor. Try:
- Wet marinade – olive oil, garlic, soy sauce, maple syrup
- Dry rub – brown sugar, chili powder, smoked paprika, garlic powder
Let it marinate 8-24 hours for best results.
Monitoring Temperature
Always closely monitor the internal temp when cooking wild turkey breast. For food safety, it must reach 155°F minimum. But should not exceed 165°F or it will toughen and dry out.
Use an instant read digital meat thermometer. Check the thickest part periodically. When it’s within 5 degrees of your target temp (150-155°F), it’s time to remove it from the heat source.
As it rests, the internal temp will coast up another 5-10 degrees to land perfectly in your target range for safe consumption.
Resting & Carving
Never skip letting the cooked breast rest before slicing. Allow 10-15 minutes for the juices to redistribute back into the meat fibers.
Carve into thin slices against the grain. This gives you beautifully tender wild turkey breast slices.
Cook Once, Enjoy Twice
A whole breast provides ample leftovers for sandwiches, salads and other dishes all week long.
Refrigerate up to 4 days. Or freeze turkey pieces in airtight bags for later use.
Sous Vide Turkey Breasts
- Dry brine the turkey breasts for 16 to 36 hours.
- Preheat sous vide to 147°F.
- Remove meat from brine, discard liquids, and place turkey breasts in vacuum bags individually. Add 1 to 2 tablespoons of neutral oil. Add bay leaf and herbs to the bag as well (optional) and seal.
- Place sealed turkey breasts in water bath and cook for 90 to 120 minutes, or roughly 60 minutes per inch of thickness.
- Once cooked, remove from the sous vide. If you intend to reheat and serve at a later date, cool the breasts down in an ice bath and store in the fridge. If serving immediately, remove from bag, pat skin side dry and sear or broil skin side.
Whole Bird versus Breaking it Down
Nothing is more iconic than a whole roasted turkey on a carving platter. But it’s really not an ideal way to cook a wild turkey, or for that matter, any turkey (unless it’s a really small one).
Turkeys are large birds, and because of their size, roasting them whole results in a lot of issues. Breasts, thighs, and legs vary in density and require different cook times and temperatures. By the time the legs and thighs are done, the breast meat is usually overcooked. This issue is common with domestic birds and even more pronounced with a lean, wild one.
That rope dragger you killed spent years evading predators, fighting other turkeys, and generally making a fool out of turkey hunters. Because of this, he will be leaner and tougher than any domestic counterpart. An overcooked butterball is pretty bad, but an overcooked wild bird is almost impossible to choke down.
By breaking down your turkey, you’ll be able to cook each piece at its optimal temperature and time. You can also mix and match how you cook each of the pieces. The broken-down bird will take up less space in your freezer, fridge, oven, and table. And it’ll taste better than any whole-roasted bird.
Break down your turkey into breasts, thighs, and legs. Save all the bones for stock or gravy. You can lump the legs and thighs together, but do note that the legs will take longer to cook than the thighs.
I brine almost all the wild turkey I cook. They’re so lean you want to retain as much moisture as you can while cooking them. You can use a wet or dry brine, and while I prefer one or the other depending on the intended cooking method, either will work in a pinch.
My preferred cooking methods for turkey are sous vide and confit. After brining, I sous vide the breasts at 147°F for 90 to 120 minutes. The sous vide method cooks the breasts perfectly with maximum moisture retention. It’s the best way to cook turkey breasts, wild or domestic. Cooked to 147°F the turkey breast is opaque but has a bouncier texture and is much juicier than cooking to the traditional 165°F.
The legs and thighs get a dry brine, then are braised in duck fat for a few hours. The low and slow confit method will be deeply savory and ultra-rich from the duck fat. The meat will be dark, dense, and unctuous. The combination of sous vide and confit-cooked meats will present a nice contrast of taste, texture, and modern and classic cooking methods.
Additionally, both these methods are great for cooking ahead of time. You can sous vide the breasts, cool them down, and bring them back up to temp before serving without worrying about drying them out. The same goes for the confit—make it days in advance, let it cool down in the fat, and pop the legs and thighs in the oven before you want to serve them.
Winchester Wild Turkey Breast
FAQ
What temperature is wild turkey breast done at?
- Grill: Grill the turkey until it’s cooked through and the juices run clear.
- Sous vide: Cook the turkey breast in a vacuum bag or zipper-lock bag in a sous vide appliance set to 145°F for 3 to 4 hours.
- Roast: Bone-in turkey breasts can be roasted at 350°F, and it will typically take 12-15 minutes per pound.
Is it better to cook a turkey breast at 325 or 350?
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Less drying out:The lower temperature cooks the turkey breast more gently, minimizing moisture loss and resulting in a juicier bird.
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Even cooking:A lower temperature ensures the whole breast cooks evenly, preventing the outside from burning before the inside is fully cooked.
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Suitable for most cuts:Whether you’re cooking a boneless or bone-in turkey breast, 325°F is a safe and reliable temperature to use.
What is the best temperature to cook a turkey breast?
Cook at 145°F until the meat registers 145°F in the thickest part of the breast, 2 1/2 to 3 1/2 hours. Meanwhile, heat the oven to 400°F.
What temperature should turkeys be cooked at?
According to the Department of Agriculture, a turkey must reach 165 degrees F to be safe, but you can take it out of the oven as low as 160 degrees F because the temperature will rise at it rests.
What temperature should wild turkey breast be cooked to?
Wild turkey breast is a lean, flavorful meat that can be dry if cooked improperly. The USDA recommends cooking wild turkey breast to an internal temperature of 165 degrees Fahrenheit. This temperature will ensure that any harmful bacteria that may be present in the meat is killed.
How long to cook wild turkey breast?
Brush the breast with olive oil and season with salt and pepper. Roast the wild turkey breast for 20 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit. Once the wild turkey breast is cooked, let it rest for 10 minutes before carving. Tips for Cooking Wild Turkey Breast
Can you cook wild turkey breast in the oven?
Wild turkey is a tasty and lean meat that’s perfect 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 complete guide, I’ll walk you through everything you need to know to roast wild turkey breast to perfection, from preparation to cooking times.
How do you cook wild turkey breast on a grill?
Slice the breast meat into 1-inch steaks. Heat your grill to 350 degrees. Place the marinated turkey directly on the grill grate. Grill for 8 to 10 minutes per side, or until the internal temperature reaches 150 degrees Fahrenheit. The marinade both tenderizes and adds flavor to the wild turkey breast. How do you season wild turkey breast?
Can you cook wild turkey breast too long?
* One common mistake is to cook wild turkey breast too long. Overcooking wild turkey breast will dry it out and make it tough. The safe internal temperature for cooking wild turkey breast is 165 degrees Fahrenheit.
How to cook wild turkey breast?
The best way to cook wild turkey breast is to roast it in the oven. To roast wild turkey breast, preheat your oven to 350 degrees Fahrenheit. Place the wild turkey breast on a roasting rack in a roasting pan. Brush the breast with olive oil and season with salt and pepper.