{"id":2461,"date":"2026-04-30T01:16:17","date_gmt":"2026-04-30T01:16:17","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2461"},"modified":"2026-05-27T00:15:46","modified_gmt":"2026-05-27T00:15:46","slug":"juiciest-oven-baked-wild-turkey-breast","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/04\/30\/juiciest-oven-baked-wild-turkey-breast\/","title":{"rendered":"Poitrine de dinde sauvage cuite au four, la plus juteuse qui soit"},"content":{"rendered":"
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\n\t\t\t\t\t\"Juiciest\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Juiciest Oven-Baked Wild Turkey Breast<\/h2><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

6<\/p>hours <\/span><\/div>

<\/span>Cooking time<\/span>

2<\/p>hours <\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

8<\/p>hours <\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Turkey Brine<\/strong><\/li>
  • <\/span>

    2L of water<\/span><\/p><\/li>

  • <\/span>

    1\u20444 cup of brown sugar<\/span><\/p><\/li>

  • <\/span>

    1\u20444 cup of salt<\/span><\/p><\/li>

  • Turkey Cooking<\/strong><\/li>
  • <\/span>

    1 wild turkey breast<\/span><\/p><\/li>

  • <\/span>

    2 tsp of Dijon mustard (or other wet binder)<\/span><\/p><\/li>

  • <\/span>

    1 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of black pepper<\/span><\/p><\/li>

  • <\/span>

    1 tsp of paprika<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of garlic powder<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of oregano<\/span><\/p><\/li>

  • <\/span>

    1\/3 cup of butter<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup chicken stock<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • 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. <\/li>
    • 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.<\/li>
    • 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. <\/li>
    • 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. <\/li>
    • Place the wrapped turkey breasts back on the oven and continue to cook until the internal temperature reaches 165F. (I used the breast of a Jake. It took 1 hour for the seasoning to set and about 1h20 to reach 165F)<\/li>
    • Remove the turkey breast from the oven, rest for 15-20 minutes and slice for serving. I served it with a Dijon-thyme velout\u00e9 sauce, wild rice and broccolinis. <\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The wild turkey breast can be replaced with grocery-bought turkey breast.<\/li><\/ul>\n\t\t\t\t<\/div>