D'Artagnan's Roasted Wild Turkey Breast with Fall Vegetables Recipe

Wild Carrots
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  • Bone-in wild turkey breast from one 6–8-pound (or larger) wild turkey, wings removed
  • 1½ tablespoons vegetable oil
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon dried thyme leaves 
  • 2–3 baking potatoes, cut into 1-inch cubes
  • 2–3 carrots, cut into 1-inch cubes
  • 2–3 turnips, cut into 1-inch cubes
  • 6 cloves garlic, unpeeled 
  • 1½ to 2 plus cups chicken stock

Serve this roasted turkey breast as a main course with D'Artagnan's Braised Wild Turkey Ragu recipe as an appetizer.

Adapted from D'Artagnan.


Preheat oven to 400 degrees.

Rub turkey with a small amount of the oil. Season generously with salt, pepper, and thyme. Pour remaining oil into a gratin dish or shallow baking dish large enough to hold turkey. Scatter potatoes, carrots, turnips, and garlic in pan, then put turkey, skin side up, on top of vegetables.

Transfer pan to oven. After 7–10 minutes, pour about ½ cup of the chicken stock over breast. Continue basting every 7–10 minutes, adding the remaining stock by ½ cupfuls. If liquid evaporates, add additional stock or water. Bake in oven until skin is golden brown and an instant meat thermometer registers 168–170 degrees. (A small breast requires about 1 hour.) Remove from pan and let stand 10–15 minutes before cutting into slices. If vegetables are not tender, return pan to oven while turkey rests.

Spoon some roasted vegetables and pan juices onto each plate, and serve.


Click here to see the How to Cook a Wild Turkey story.


Calories per serving:

2,995 calories

Dietary restrictions:

Low Carb Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 635g 977%
  • Carbs 221g 74%
  • Saturated 166g 830%
  • Fiber 15g 61%
  • Trans 0g
  • Sugars 16g
  • Monounsaturated 259g
  • Polyunsaturated 147g
  • Protein 1,269g 2,537%
  • Cholesterol 4,030mg 1,343%
  • Sodium 12,414mg 517%
  • Calcium 1,049mg 105%
  • Magnesium 1,586mg 396%
  • Potassium 20,106mg 574%
  • Iron 87mg 484%
  • Zinc 96mg 638%
  • Phosphorus 10,980mg 1,569%
  • Vitamin A 165µg 18%
  • Vitamin C 69mg 115%
  • Thiamin (B1) 4mg 284%
  • Riboflavin (B2) 7mg 440%
  • Niacin (B3) 299mg 1,495%
  • Vitamin B6 30mg 1,501%
  • Folic Acid (B9) 600µg 150%
  • Vitamin B12 24µg 394%
  • Vitamin E 5mg 25%
  • Vitamin K 67µg 84%
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