Description
This flavorful recipe features wild turkey breasts stuffed with a savory mixture of spicy Italian sausage and cranberry bread stuffing. The turkey is first brined for optimal juiciness and tenderness, then sautéed and braised in a rich combination of white wine and broth for a moist, aromatic main dish perfect for festive gatherings or special occasions.
Ingredients
Scale
Brine
- 8 cups water
- 1/2 cup brown sugar
- 1/2 cup salt
- 3 garlic cloves
- 3 bay leaves
- 1 tbsp peppercorns
- 1 lemon, halved
- 4 cups ice
Stuffing
- 1 tbsp olive oil (for sautéing)
- 1 tbsp butter (for sautéing)
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 8 oz spicy Italian breakfast sausage, casing removed
- 1/3 cup breadcrumbs
- 1 cup dried cranberries
- 3 tbsp fresh thyme, chopped
- 1/2 cup fresh parsley, chopped
Cooking Liquid and Turkey
- 1 cup white wine
- 4 cups chicken or turkey broth, divided
- 2 wild turkey breasts, skin off, butterflied
Instructions
- Prepare the Brine: In a large pot, combine 8 cups of water with the brown sugar, salt, garlic cloves, bay leaves, peppercorns, and halved lemon. Bring the mixture to a boil, stirring until sugar and salt dissolve. Remove from heat and add the ice to cool the brine completely.
- Brine the Turkey: Submerge the butterflied wild turkey breasts into the cooled brine. Cover and refrigerate for 6 to 8 hours to enhance moisture and flavor.
- Make the Stuffing: Heat olive oil and butter in a large skillet over medium heat. Sauté the onion and garlic until translucent and fragrant, about 5 minutes. Add the spicy Italian sausage, breaking it up with a spoon, and cook until browned. Stir in the breadcrumbs, dried cranberries, thyme, and parsley until combined. Remove from heat and let cool slightly.
- Stuff the Turkey: Remove turkey breasts from the brine and pat dry with paper towels. Lay the breasts flat and evenly spread the sausage and cranberry stuffing over one side. Roll or fold the turkey breasts to encase the stuffing and secure if necessary with kitchen twine or toothpicks.
- Sear the Turkey: Heat a large skillet over medium-high heat with a little oil. Sear the stuffed turkey breasts on all sides until golden brown, approximately 3-4 minutes per side, to develop a flavorful crust.
- Braise the Turkey: Pour white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Add 2 cups of the chicken or turkey broth. Cover the skillet and reduce heat to low. Simmer gently for about 30-40 minutes, or until the turkey is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the turkey breasts from the skillet and let rest for 10 minutes to redistribute juices. Slice and serve warm with the pan juices spooned over the top.
Notes
- Ensure the turkey is fully submerged in the brine for even seasoning and moisture retention.
- If kitchen twine or toothpicks are not available, you may tie the turkey breasts with butcher’s string to keep stuffing secure.
- Leftover stuffing can be cooked separately as a side dish if desired.
- Use a meat thermometer to confirm the turkey is safely cooked without drying it out.
- Substitute wild turkey breasts with standard turkey breast if unavailable; cooking time may vary slightly.
Nutrition
- Serving Size: 1 stuffed turkey breast serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 135 mg
