Wild Turkey Rolled Breast Roast

Posted December 14, 2016 by admin
Posted in : Cuisines :
  • Recipe By :
  • Prep Time :
    20 min
  • Cook Time :
    25 min
  • Ready Time :
    45 min




  • 1 pound sausage
  • 1 turkey breast
  • 1/2 cup sage butter
  • 1/4 cup diced onion
  • 2 clove garlic, minced
  • 2 tablespoons canola oil
  • 1/2 large onion, sliced
  • 2 Cups chicken stock
  • 3/4 cup apple cider
  • 2 tablespoons apple cider vinegar


For the sausage I use a elk or venison cranberry walnut sausage but an Italian or other will do as well.


Set oven to 325.  For the sage butter melt 1/2 cup of unsalted butter, add 2 teaspoons of dried sage and set aside.

Sautee the diced onion and garlic until softened in a bit of butter, add the sausage cooking til done and set aside.

Using the breast from one side of the turkey wrapped in plastic wrap pound the breast flat to about 3/8 of an inch thick.  Brush the breast with sage butter, season with salt and pepper and spread the sausage, onion, garlic mixture evenly over the breast leaving 1  inch on all sides uncovered.  Gently roll the breast into a roll with the sausage inside, tie with butchers twine, brush with herb butter and season with salt and pepper.  Brown the rolled breast on all sides with 1 T canola oil in a oven proof pan.  Add the sliced onion and 1 C of chicken stock, cover the pan tightly with a lid or foil and roast until the internal temp reaches 150.  30 to 45 minutes depending on the size of the roll.  Remove from the oven, transfer the roll to a cutting board and tent with foil.

Make a gravy in the same pan with the pan juices plus the apple cider, apple cider vinegar and one more cup of chicken stock.  Bring gravy to a boil and reduce by about 1/4, about 10 minutes, thicken with a mixture of corn starch and cold water, season to taste with salt and pepper.  Should the gravy seem too cidery add one teaspoon of sugar.

Slice the roll into 1/2″ thick slices and serve with gravy over and on the side.