The secret to this garlicky good dish is all in the marinade
I absolutely love wild turkeys. Cooking their delicious breast meat is about as enjoyable as pursuing them in the field. After you try this recipe, I’m confident you’ll agree.
The flavor of this dish comes from a garlic- and olive-oil based marinade. It leaves the wild game tender, juicy and bursting with flavor. Just slice the wild turkey breast into chunks or strips and allow them to marinate in the magical concoction for a few hours. Then, wrap each piece with a thick-cut slice of applewood bacon and fire up the grill.
When grilling wild turkey meat, it’s important to cook it at a temperature that will ensure it’s cooked all the way through without drying out or burning. 300-350 F usually is the ticket, and the marinade that you’ll soak the wild game meat before grilling it will ensure that it stays moist.
When grilled to perfection, this entrée pairs well with a side of asparagus and some sautéed slices of onions and bell peppers. It will leave you wishing that spring turkey season didn’t have to come to end.
Garlic Wild Turkey Breast
1 deboned wild turkey breast
3 cloves garlic
Coarse ground black pepper
12 ounces applewood smoked bacon
Cut the wild turkey breast into small chunks or strips that are about the size of a deck of cards.
Peel and crush 3 cloves of garlic. Mix them with ½ cup of olive oil, 1 tablespoon of kosher salt and 1 tablespoon of coarse ground black pepper in a large bowl or container to create the marinade.
Toss the chunks of turkey in the marinade until they’re thoroughly coated. Cover them and refrigerate for 3 hours.
After the wild turkey breast meat has marinated for 3 hours, light a fire in your grill and bring it to medium heat, about 300-350 F.
Wrap each piece of wild turkey breast with a slice of bacon and use toothpicks to hold the bacon in place.
Place each bacon-wrapped piece of turkey breast on the grill.
Grill the chunks of breast meat for 20-25 minutes and flip each of them at about the 10- to 12-minute mark.
Remove from the grill and serve over a bed of sautéed bell peppers and onions with a side of asparagus.