Jeremiah Doughty | From Field to Plate
This combination of herbs and spices in a cream cheese mixture gives the wild turkey breast a unique flavor and savory presentation that is a wild game main dish that’s hard to beat.
Ingredients:
- 1 turkey breast, butterflied
- 8 oz cream cheese, softened
- 3 cloves garlic, minced
- 1 handful fresh spinach
- 1/3 cup chopped bacon
- ½ tsp sea salt
- 1 tsp cracked pepper
- 1 tbsp chopped parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 rosemary sprigs, leaved and minced
- 2 thyme sprigs, leaved and minced
- 2 tbsp melted butter
Rub:
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp cracked pepper
- ½ tsp sea salt
- 1 tbsp smoked paprika
Turkey Brine and Smoke Recipe for Lunch Meat
Directions:
1. In large glass bowl mix cream cheese, spinach, bacon, garlic, spices, parsley, rosemary, and thyme until fully combined
2. Lay out plastic wrap about 5 inches longer on each side of your breast, place breast in the center of wrap. Fill your turkey breast leaving 1/4“around edges. Roll your breast length wise to create a beautiful roll. Wrap in plastic and place in fridge for one hour. This will help the cream cheese set and all those flavors with the mixture to marry and create something special.
3. Preheat grill, smoker, or oven to 350º
4. Remove turkey from fridge and unwrap from plastic. You don’t have to, but I like to tie in butcher twine to make sure my roulade stays tight while it cooks. If you don’t do this step, just make sure you place seem down.
5. Cook until internal temp reaches 150-155ºf
6. Remove from heat and let cool 2-3 minutes before slicing into. Serve with your favorite side and enjoy.
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