Roasted Wild Turkey with Huckleberry Compote
Looking for a fresh way to enjoy the wild turkey from your last hunt? This roasted turkey breast with huckleberry compote brings together the rich, savory flavor of wild turkey with a touch of sweet-tart fruit for a meal that’s both simple and impressive.
If you’ve ever spent time out West, especially in the Rocky Mountain states or the Pacific Northwest, chances are you’ve seen huckleberry-flavored everything — from jams and syrups to pies and milkshakes. These iconic berries are native to North America and thrive at higher elevations in the Northwest. Highly prized by foragers, huckleberries look similar to blueberries but deliver a richer, more complex flavor.
Of course, huckleberries aren’t available everywhere, but that doesn’t mean you have to miss out on this dish. Blueberries, currants, elderberries or even berries native to your own region make excellent substitutions. A quick stop at the grocery store for blueberries works just fine, too.
No matter which berry you use, the result is the same: a simple yet elegant recipe that not only celebrates your harvest but also connects you to the broader story of America’s wild foods and wild places.
Ingredients
For the Brine:
- 1 gallon of water
- 1 cup coarse sea salt
- ½ cup sugar
- 1 apple, quartered
- 4 cloves of garlic
- Handful of peppercorns
- Handful of juniper berries (optional, lightly crushed)
- Zest of half a lemon
For the Turkey:
- 1 turkey breast, cut into two pieces
- Olive oil
- 2 tbsp of unsalted butter
- Your favorite poultry seasoning
- Apple juice
- Fresh rosemary and sage (optional)
For the Compote:
- 2 cups of berries
- 2 tsp lemon juice
- Zest of half a lemon
- 3 tbsp sugar or maple syrup
Instructions
- In a large pot, combine all the brine ingredients and bring the mixture to a simmer, stirring until the salt and sugar are fully dissolved. If you’re using juniper berries, crush them lightly before adding to release more flavor. Once everything is incorporated, remove the pot from the heat and allow the brine to cool completely, as placing the turkey in warm brine will partially cook the meat. Once cooled, submerge the turkey breasts, cover, and refrigerate for 8–12 hours.
- When you’re ready to cook, remove the turkey breasts from the brine and pat them dry with paper towels. Preheat your oven to 425°F. In a roasting dish, add a layer of fresh herbs (if using) and just enough apple juice to cover the bottom of the pan — this will keep the meat moist as it roasts.
- Heat a cast-iron skillet over medium-high heat and drizzle in a bit of olive oil or another high-heat cooking oil. Once hot, sear the turkey breasts for 3–4 minutes on each side, until they develop a golden-brown crust. After searing, season the breasts generously with your favorite poultry seasoning, transfer them to the roasting dish and place a tablespoon of butter on top of each piece.
- Move the roasting dish into the oven. The cooking time will vary depending on the thickness of your turkey breast pieces, so the best way to ensure success is to use a meat thermometer. Roast until the internal temperature of the meat reaches 155°F. Once done, remove the turkey from the oven and allow it to rest for about 5 minutes before slicing — this keeps the meat tender and juicy. Internal temperature should reach around 165°F as the meat rests.
- While the turkey is roasting, prepare the compote. In a small saucepan, combine the berries, lemon juice, zest and sugar or maple syrup. Cook over medium heat, stirring occasionally, until the berries begin to burst and release their juices. Continue cooking for about 10 minutes, until the mixture thickens slightly. Remove from the heat and let it cool for a few minutes;the compote will continue to thicken as it rests.
- Slice the roasted turkey breast and arrange on plates. Spoon the warm berry compote over the top and serve immediately.