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. Let’s get started!
Benefits of Cooking Wild Turkey Breast
Before we dive into the how-to, let’s look at why you should cook wild turkey breast in the first place:
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Lean and nutritious – Wild turkey is much lower in fat and calories compared to 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 turkey. The flavor really shines when roasted in the oven.
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Impress your dinner guests – Serving oven-roasted wild turkey breast makes for an elegant, gourmet meal.
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Save money – If you hunted or were gifted wild turkey, you get delicious meat for free!
Ingredients Needed
Roasting wild turkey breast in the oven 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 get to the step-by-step method.
Step 1: Prepare the Turkey Breast
First, remove the wild turkey breasts from the refrigerator and pat them dry with paper towels. Make sure they are at room temperature before cooking.
If there are any feathers still attached, carefully pluck them. Use a sharp knife to carefully trim off any excess skin or fat.
Step 2: Brine the Turkey Breast (Optional)
For the juiciest results, I recommend brining the wild turkey breasts before roasting. Here’s an easy brine recipe:
- 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
Combine the brine ingredients in a large pot and bring to a boil. Remove from heat and let cool completely. Place the turkey breasts in a gallon size ziploc bag or container and pour over the cooled brine. Refrigerate for at least 4 hours or up to overnight.
Once brined, remove the turkey breasts from the liquid and pat dry thoroughly with paper towels. Discard the brine.
Step 3: Prepare Aromatics and Vegetables
For extra flavor, chop up any aromatic veggies and herbs you want to roast with the turkey. Good options are:
- Onion, carrot, celery chunks
- Sprigs of thyme, rosemary, sage
- Garlic cloves, halved
- Lemon wedges
Toss the veggies and aromatics with a bit of olive oil, salt and pepper.
Step 4: Season the Turkey Breasts
Rub the turkey breasts all over with olive oil or melted butter. This helps prevent them from drying out.
Generously season the breasts with:
- Kosher salt
- Black pepper
- Any other dry herbs or spices
You can also stuff fresh herb sprigs under the skin for even more flavor.
Step 5: Roast in the Oven
Place the seasoned turkey breasts in a roasting pan or baking dish, skin side up. Scatter the vegetables around the pan.
Roast at 350°F for approximately 15-20 minutes per pound, until the internal temperature reaches 165°F.
Baste the breasts with the pan juices every 30 minutes to keep them moist. Tent with foil if the skin browns too quickly.
Once done, remove from oven and let rest 10-15 minutes before slicing and serving.
Troubleshooting Oven-Roasted Wild Turkey Breast
Follow these tips if you run into any issues while roasting wild turkey breast:
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Turkey breast is dry – Brine the meat before cooking, baste more frequently, and don’t overcook. Remove from oven when it reaches 165°F.
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Skin is burnt – Use lower heat (325°F), tent with foil if skin browns too fast, and baste turkey as it cooks.
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Turkey breast is undercooked – Use a meat thermometer to accurately gauge doneness. Cook for the full recommended time based on weight.
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Flavor is bland – Brine turkey and season generously with salt, pepper and herbs. Stuff fresh herbs under the skin.
Serving Suggestions
Oven-roasted wild turkey breast makes a fantastic entrée for holiday meals or any special occasion. Serve it with:
- Roast vegetables like potatoes, carrots, parsnips
- Stuffing or mushroom-herb dressing
- Cranberry sauce
- Mashed potatoes or sweet potatoes
- Gravy or turkey jus
- Biscuits, rolls or cornbread
- Fresh herbs
Leftover turkey is amazing in salads, sandwiches, soups and casseroles too. Get creative with how you use it!
Final Tips for Roasting Wild Turkey Breast
Here’s a quick recap of tips for oven-roasting wild turkey breast:
- Always brine the meat for extra moisture and flavor
- Pat turkey dry and bring to room temp before roasting
- Roast at 350°F until the internal temperature reaches 165°F
- Baste frequently with pan juices to prevent drying out
- Let turkey rest before slicing for juicier meat
With this simple method, you’ll get perfectly 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?