Juiciest Oven-Baked Wild Turkey Breast

Directions

• Combine all ingredients of the turkey brine in a large container. Place the turkey breast into the container, making sure the breast is covered with the brine. Place in the refrigerator for 6-12 hours.
• Preheat oven at 300F. Remove the turkey breast from the brine and pat dry. Coat with a thin layer of Dijon mustard. Make a dry rub by mixing the salt, the black pepper, the paprika, the garlic powder, and the oregano. Season the turkey breast generously with the dry rub on all sides.
• Place the breast on a wire rack over a baking sheet lined with aluminum foil. Place in the oven for 1 hour or until seasonings are set on the outside and it begins to brown.
• Remove the breasts from the oven and wrap. I use a double layer of aluminum foil. Add the butter and the chicken stock in the aluminum foil. It’s also a good idea to place a wired meat probe in the breast for monitoring internal temperature.
• Place the wrapped turkey breasts back on the oven and continue to cook until the internal temperature reaches 160° in each breast. (I used the breast of a Jake. It took 1 hour for the seasoning to set and about 1h20 to reach 160F)
• Remove the turkey breast from the oven, rest for 15-20 minutes and slice for serving. I served it with a Dijon-thyme velouté sauce, wild rice and broccolinis.