2011, RECIPES -

Recipe: Stuffed Wild Turkey Breast

Hello!  I'm Katie - marketing guru and wife of Poseidon Flies, occasional angler, avid cook, food blogger.  I love that living with an outdoorsman means having locally, sustainably caught food at my disposal.  I mean, if you want to talk "organic" or "grass fed", it doesn't get much more all-natural than this. But as any sportsman or sportsman's wife knows, it can be a challenge to find new recipes for all the wild game and fish that appears on the kitchen counter. 

That's why I'm going to start sharing some of our favorites here on Poseidon Flies blog. Last weekend, the challenge was wild turkey. Since wild turkey is super lean, making it easy to overcook, we stuffed it with a creamy spread to help retain moisture and add tons of big flavors.  The results were spot on!

Sun-dried Tomato, Basil & Goat Cheese Stuffed Turkey Breast
1 large wild turkey breast
3 oz reduced fat cream cheese
3 oz goat cheese
4-5 sun-dried tomatoes, chopped
5-6 large basil leaves, chopped
salt & pepper
1 Tbsp olive oil
kitchen twine

Use a spoon to mash together cream cheese and goat cheese. Chop sun-dried tomatoes into small pieces. Chop basil. Mix tomatoes and basil into cheese mixture until evenly distributed.

sun-dried tomato, basil and goat cheese spread

Butterfly breast length-wise down the thickest part of the breast, taking care to only slice about 3/4 of the way through the breast. Pry open and use a meat mallet to pound breast until it is evenly thin all over, about 1/4" thick. Spread cheese mixture evenly over the center of the breast.

butterflied turkey breast

Cut 4-5 pieces of kitchen twine. Carefully roll breast and secure roll with twine. Rub outside of roll lightly with olive oil and season with kosher salt and ground pepper.

Heat grill to 350 degrees. Grill breast for 35-45 minutes, depending on the size and thickness of the turkey breast. Begin with about 8 minutes per side, rotating the roll 4-5 times during the grilling process. Check roll with a meat thermometer periodically, cooking until it reads 155 degrees and let the roll rest until it reads 160 degrees. Remove kitchen twine and slice to serve.

Want to read about the hunt? Then check out this post. SE Wisconsin Turkey Hunt

1 comment

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