Roasted Wild Turkey Breast With Cream Gravy

Photo: Lee Harrelson; Styling: Virginia Houston, Ana Kelly
Recipe from Oxmoor House

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  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons poultry seasoning
  • 1 (8- to 10-pound) wild turkey breast
  • Vegetable oil
  • Cream Gravy
  • Watercress
  • Fresh mushrooms


  1. Sprinkle seasonings over turkey. Brush entire turkey breast with oil; place on a rack in a roasting pan
  2. Insert meat thermometer in breast (do not touch bone). Bake at 325° for 2 1/2 hours or until thermometer registers 185°; baste with pan drippings.
  3. Transfer turkey to a serving platter, reserving 1/2 cup pan drippings for Cream Gravy; let stand 15 minutes before carving. Serve with Cream Gravy. Garnish with watercress and mushrooms.
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