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Photo: Lee Harrelson; Styling: Virginia Houston, Ana Kelly Photo by: Photo: Lee Harrelson; Styling: Virginia Houston, Ana Kelly

Roasted Wild Turkey Breast With Cream Gravy

Oxmoor House JANUARY 1985

  • Yield: 8 servings

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons poultry seasoning
  • 1 (8- to 10-pound) wild turkey breast

Preparation

Sprinkle seasonings over turkey. Brush entire turkey breast with oil; place on a rack in a roasting pan

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.

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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Roasted Wild Turkey Breast With Cream Gravy recipe

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