Parmesan-Almond Crusted Wild Turkey Breast With Mushroom Cream Sauce

My brother discovered a new property in the HuntStand app and gained access from the landowner for spring turkey season. A month later, we returned to hunt the property together for the first time.

This small property—a pine plantation—could be covered in less than 10 minutes with a quick stroll down a mowed trail that runs through the middle of the mature pines. Little did I know, it would take only 6 additional minutes to tag a gobbler.

The “16-minute Gobbler” came running to my call, hardly giving us enough time to set up a decoy and duck for cover. We didn’t even break a sweat, and we marveled at the gobbler’s pristine feathers as we kneeled over him in respectful silence.

Much like that turkey hunt, this recipe is quick to make and the end result is beautiful. It’s simple enough to make for your family after a long workday, but equally suitable for wowing a romantic date.


  • 1 wild turkey breast
  • 3 oz. Italian bread crumbs
  • 3 oz. shredded Parmesan cheese
  • 1 oz. raw almond slices
  • 8 oz. sliced baby portabella mushrooms
  • 1 tbsp. fresh minced garlic
  • Fresh minced dill
  • 3 tbsp. butter
  • Peanut oil
  • 1/2 pint heavy whipping cream
  • Juice from 1/2 lemon
  • 2 beaten eggs
  • Kosher salt
  • Ground black pepper
  • Ground paprika


  1. Manicure wild turkey breast, removing any tendons or silverskin, with a fillet knife. Cut into two serving-sized pieces
  2.  Pound turkey breast pieces with a meat mallet until 1/2-inch thick consistently across each piece. Season completely with salt and pepper. Let pieces rest at room temperature.
  3. In a separate container, mix Italian bread crumbs, 2 oz. shredded Parmesan cheese, and raw almond slices.
  4. Fry mushrooms in a well-oiled deep skillet over medium heat. Remove mushrooms and set aside in separate smaller skillet. Keep mushroom-flavored oil in deep skillet for Step 7.
  5. Heat mushrooms, heavy whipping cream, 1 oz. shredded Parmesan cheese, minced garlic, butter, and lemon juice in smaller skillet over low heat and mix thoroughly with a generous sprinkling of salt, pepper and paprika.
  6. Dunk wild turkey breast pieces in egg wash, and then coat entirely in pre-mixed Parmesan-almond breading.
  7. Add more oil to deep skillet. Pan fry breaded wild turkey breast pieces evenly on each side over medium heat until done (approx. 2 min. per side).
  8. Smother crusted turkey with mushroom cream sauce. Garnish with fresh minced dill (optional). Accompany with roasted fingerling potatoes and asparagus.
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