Bacon and honey elevate this wild turkey

Just about anything is better when it’s wrapped in bacon and stuffed with peppers and cream cheese, including the wild turkey you harvested back in the spring.

Take it a step further by drizzling copious amounts of local honey over the sizzling hunks of breast meat, and you’ve got a concoction that any wild game lover is sure to drool over.

Wild turkeys put on an elegant show during the springtime, and it’s only fair to keep that beautiful presentation going when it comes time to prepare them in the kitchen. As good as this dish looks, it tastes even better.

Honey Glazed, Bacon Wrapped, Stuffed Turkey Breast

Photo by Capt. Nate Skinner

1⁄2 gallon of buttermilk

1 yellow onion

3 bell peppers

8 ounces cream cheese

1 package maple bacon

12 ounces honey

1 wild turkey breast

Salt

Pepper

Toothpicks

Cut turkey breast in half if that wasn’t done when the bird was cleaned. Soak both halves in buttermilk for 12-24 hours. Rinse off buttermilk and pat dry with towel. Season turkey breast with salt and pepper.

Peel and dice onion. Cut bell peppers in half, remove seeds and wash. Dice bell peppers.

Make an incision down the length of each half breast through the center, creating a pouch. Stuff pouch with cream cheese, bell pepper and onion. Wrap each half breast with bacon slices and use toothpicks to hold bacon in place.

Grill on medium heat (300 F) for 45-60 minutes. Turn heat down and drizzle honey over each half breast. Remove from grill and let stand for 5 minutes. Slice and serve with cold beverage.