Turkey season is upon us here in New York, which means opportunities to experiment with some delicious recipes. Remember, wild turkeys are lower in fat than domestic birds, so it often is important to baste frequently when cooking. The following recipe is adapted from the blog Wild Turkey Recipes to be healthier and still very moist and flavorful:
1 half wild turkey breast
8 ounces bottled Italian salad dressing*
8 ounces white wine*
Creole seasoning or poultry seasoning, to taste
lemon pepper, to taste
salt, to taste
2 Tbsp. butter, melted
2 Tbsp. olive oil
1 small oven roasting bag or roasting pan with a lid
Combine Italian dressing and white wine. Place turkey breast into large Ziploc bag. Pour mixture over. *Can start with less dressing and wine, like 4 oz of each, but will need to add enough for meat to be fully submerged in marinade.* Marinate 4+ hours or overnight in refrigerator, turning occasionally.
Preheat oven to 350 degrees. Discard marinade. Season wild turkey breast with Creole or poultry seasoning, lemon pepper, and salt (you can really use any combination of seasoning you like).
Place breast into a roasting pan with a lid or oven roasting bag (follow instructions on roasting bag label). Mix melted butter and olive oil. Pour over turkey breast. Place roasting pan in oven and bake at 350°F for 1½ hours, basting frequently or if using a roasting bag, follow the manufacturers instructions for turkey, though wild turkey will cook more quickly.
You can make a gravy with the cooking liquids!