Description
A flavorful and juicy wild turkey breast dish stuffed with a savory sausage and cranberry mixture. The turkey is brined for tenderness, then sautéed stuffing with aromatic herbs, and finally roasted to perfection, resulting in a delicious combination of sweet, savory, and herbaceous flavors perfect for a special occasion meal.
Ingredients
Scale
Brine
- 8 cups water
- 1/2 cup brown sugar
- 1/2 cup salt
- 3 garlic cloves
- 3 bay leaves
- 1 tbsp pepper
- 1 lemon, halved
- 4 cups ice
Stuffing
- Olive oil, for sautéing
- Butter, for sautéing
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 8 oz spicy Italian breakfast sausage, casing removed
- 1/3 cup breadcrumbs
- 1 cup dried cranberries
- 3 tbsp thyme, chopped
- 1/2 cup parsley, chopped
- 1 cup white wine
- 4 cups chicken or turkey broth, divided
Turkey
- 2 wild turkey breasts, skin off, butterflied
Instructions
- Brining the Turkey: In a large pot, combine the water, brown sugar, salt, garlic cloves, bay leaves, pepper, and lemon halves. Stir until sugar and salt dissolve. Add ice to cool the brine. Submerge the butterflied turkey breasts completely in the brine. Refrigerate and let them soak for 8-12 hours to ensure juiciness and flavor.
- Preparing the Stuffing: Heat olive oil and butter in a large skillet over medium heat. Add finely chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Crumble in the spicy Italian sausage and cook thoroughly until browned and cooked through.
- Mixing Stuffing Ingredients: Remove the skillet from heat. Stir in breadcrumbs, dried cranberries, chopped thyme, and parsley. Pour in the white wine and 1 cup of chicken or turkey broth. Mix well and simmer gently over low heat until most of the liquid is absorbed, stirring regularly to combine all flavors.
- Stuffing the Turkey: Remove the turkey breasts from the brine and pat dry with paper towels. Lay them flat and evenly spread the sausage and cranberry stuffing over the meat. Carefully roll or fold the turkey breasts to encase the stuffing and secure with kitchen twine or toothpicks to keep the stuffing inside.
- Roasting the Turkey: Preheat your oven to 375°F (190°C). Place the stuffed turkey breasts in a roasting pan. Add the remaining 3 cups of chicken or turkey broth to the bottom of the pan to keep the environment moist. Roast for approximately 50-60 minutes, or until the internal temperature reaches 165°F (74°C), basting occasionally with pan juices for best flavor and moisture.
- Resting and Serving: Remove the turkey breasts from the oven and let them rest for 10-15 minutes to allow juices to redistribute. Remove the twine or toothpicks, slice, and serve with pan juices or your preferred sides.
Notes
- Ensure the turkey breasts are fully submerged in the brine for even seasoning and moisture retention.
- Use a meat thermometer to confirm the proper internal temperature to avoid undercooking or drying out the turkey.
- Sausage can be substituted with a milder variety if preferred, but spicy Italian sausage adds a nice kick.
- Prepare the stuffing fresh for the best texture and flavor; dried stuffing can lead to mushy or bland results.
- Letting the turkey rest after roasting is crucial to retain its juiciness.
Nutrition
- Serving Size: 1 stuffed turkey breast with stuffing (approx. 1/2 breast plus stuffing)
- Calories: 550
- Sugar: 12g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
