This bourbon-glazed stuffed wild turkey breast brings bold flavor to the table, pairing smoky bacon, creamy cheese and greens inside a perfectly rolled turkey breast. Finished with a rich bourbon glaze, each slice delivers a balance of sweet, savory and smoke that celebrates the culinary powerhouse of wild turkey.
Jeremiah Doughty•December 31, 20252 min read
Ingredients
For the Stuffing
6 strips of bacon, diced
2 cups fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
8 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
For the Bourbon Glaze
1/2 cup bourbon
1/4 cup brown sugar
1/4 cup honey
2 tablespoon soy sauce
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon black pepper
Turkey
1 wild turkey breast, butterflied and pounded to even thickness (about 1/2–3/4 inch)
1 tablespoon olive oil
Salt and pepper, to taste
Butcher’s twine or toothpicks
Photo Credit: Jeremiah Doughty
Photo Credit: Jeremiah Doughty
Instructions
In a skillet over medium heat, cook the diced bacon until crisp. Remove half of the grease, then add the chopped spinach and sauté until it is wilted. Stir in sun-dried tomatoes, cream cheese, Parmesan, garlic powder and pepper. Mix until creamy and combined. Remove from heat and let cool slightly.
Lay the turkey breast flat on a cutting board, cover with plastic wrap, and lightly pound it with a mallet until even. Season both sides with salt and pepper. Spread the cooled stuffing evenly over the turkey, leaving about an inch of border around the edges.
Starting from one long side, roll the turkey tightly into a log. Tie every 2 inches with butcher’s twine (or secure with toothpicks). Brush the outside lightly with olive oil and season again with salt and pepper.
Preheat your smoker or grill to 325°F. Place the stuffed turkey roll seam side down on the grate.
While the turkey cooks, combine bourbon, brown sugar, honey, soy sauce, Dijon mustard, garlic, and black pepper in a saucepan over medium heat. Bring to a simmer and reduce until thickened (about 10–12 minutes). Stir occasionally.
When internal temperature reaches 155, brush the turkey with the bourbon glaze during cooking. Once the internal temp reaches 165°F, remove from heat and rest for 10 minutes before slicing.
Slice into medallions to reveal the creamy, smoky, colorful filling. Drizzle with extra glaze before serving.
