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 159g 244%
  • Carbs 55g 18%
  • Saturated 41g 207%
  • Fiber 4g 15%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 65g
  • Polyunsaturated 37g
  • Protein 317g 634%
  • Cholesterol 1,007mg 336%
  • Sodium 3,103mg 129%
  • Calcium 262mg 26%
  • Magnesium 396mg 99%
  • Potassium 5,026mg 144%
  • Iron 22mg 121%
  • Zinc 24mg 160%
  • Phosphorus 2,745mg 392%
  • Vitamin A 41µg 5%
  • Vitamin C 17mg 29%
  • Thiamin (B1) 1mg 71%
  • Riboflavin (B2) 2mg 110%
  • Niacin (B3) 75mg 374%
  • Vitamin B6 8mg 375%
  • Folic Acid (B9) 150µg 37%
  • Vitamin B12 6µg 99%
  • Vitamin E 1mg 6%
  • Vitamin K 17µg 21%
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