Wild Turkey Breast with Citrus, Herbs and Dried Fruit
Wild turkey is a perfect centerpiece dish, but because it’s lean, it can dry out quickly if overcooked. Using an immersion circulator to sous vide the turkey keeps the breast tender and juicy, while browning adds rich flavor. Dried apricots, cranberries, blueberries or dates add a light sweetness that pairs well with lemon, fresh thyme, rosemary, sage and garlic for a spring-inspired finish.
Brad Fenson•April 9, 20261 min read
Photo courtesy of Brad Fenson
If you have been looking for a turkey recipe where you can slice it for a special meal, you'd better try this one.
Photo courtesy of Brad Fenson
Photo courtesy of Brad Fenson
Ingredients
1 wild turkey breast
½ cup butter
2 tbsp poultry seasoning
½ cup dried cranberries (or substitute apricots, blueberries, dates, or other)
½ lemon
1 sprig fresh rosemary
4-6 sprigs fresh thyme
3 garlic cloves, lightly crushed
Instructions
Pat the turkey breast dry with a paper towel and rub poultry seasoning evenly over both sides.
Melt the butter in a cast-iron frying pan over medium heat. When it starts to brown, place the turkey breast in the center of the pan. Add lemon, rosemary, thyme, sage and dried fruit. Brown for 2 to 3 minutes per side. Do not cook the turkey through; only brown the outside.
Using tongs to avoid puncturing the meat, place the turkey breast into a vacuum or chamber sealer bag. Pour the browned butter with herbs and fruit from the pan into the bag. Seal the bag tightly.
Set the immersion circulator to 150°F and cook the turkey breast in the water bath for 6 hours.
When the time has elapsed, remove the bag from the circulator and allow the turkey to cool for 15 minutes in the bag to retain moisture and make carving easier. Reserve the butter and juices from the bag to spoon over the sliced turkey for added flavor. Slice thin and serve warm.
