Friday, June 28, 2013

Oven Roasted Wild Turkey Breast

After shooting a turkey, I learned there is an important decision to make after taking a picture with it and checking it in. Are you going to pluck the bird and roast it whole like on Thanksgiving or are you going to break it down? One risk you run in to breaking down the bird is drying out the meat while cooking it as it no longer has the skin and fat on it to help seal in the natural juices of an already very lean bird. I chose the latter of the two and very quickly broke down the bird. One reason I chose to do this was because over the past few years I have accumulated many different recipes and ideas of how I wanted to prepare/cook my first wild turkey. I was able to get an abundant amount of meat from this bird which supplied me with enough meat to try a variety of these recipes.

Never preparing wild turkey before and hearing some of the horror stories I asked a few friends and did a little research to find out what the easiest and tastiest recipe would be for my first with this bird. With any recipe I get, I had to tweak, change, and just never leave well enough alone so this is my variation of oven roasted wild turkey breast.

Ingredients
  • 1 – Whole Turkey Breast
  • 8 oz. – Italian Dressing
  • 1 Cup – Butter
  • ½ Cup – Olive Oil
  • Camp Dog Cajun Seasoning (Creole Seasoning will work also)
  •  Ground Black Pepper
  • Ramp Powder (Onion/Garlic Powder will work also)
  • 1 –Reynolds Oven Cooking Bag (Small)


Place turkey breast and the Italian dressing in a container or Ziploc bag to marinade overnight. Make sure the breast is fully covered with the marinade, if not you will need to turn the breast so that both side have had time to marinade. This step is used to help keep the breast moist while cooking it and to provide a flavoring throughout the breast after it is cooked.

After the breast has had time to marinade, remove the turkey breast from the marinade and discard the remaining marinade as it will not be used for anything else.

At this point this point the turkey breast should still have some marinade on it. There are two methods that can be used. The Camp Dog, pepper, and ramp powder can be sprinkled on the top of the breast for quick application. The second method is to mix the seasonings together in a bowl and then to rub down the entire breast with the seasonings to make sure there is maximum coverage of the turkey breast.

Once the breasted is seasoned, transfer it in to a Reynolds Oven Cooking Bag.

Before sealing the bag, melt the butter and mix it with the olive and then pour it in the bag also.
After adding this seal the back and place it into a cake or loaf pan, use whatever size you see fit for the amount of turkey being cooked. Make sure to read the cooking instructions for the cooking bag you are using.

Finally bake the turkey breast at 350⁰ for an hour to an hour and a half.

As I said before, it is just that easy! It might not be culinary masterpiece, but it sure will impress your friends and family!

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