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

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

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:

2,667 calories

Dietary restrictions:

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

Daily value:



  • Fat 145g 223%
  • Carbs 31g 10%
  • Saturated 38g 189%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 59g
  • Polyunsaturated 33g
  • Protein 291g 583%
  • Cholesterol 928mg 309%
  • Sodium 2,626mg 109%
  • Calcium 229mg 23%
  • Magnesium 342mg 85%
  • Potassium 4,199mg 120%
  • Iron 19mg 107%
  • Zinc 22mg 145%
  • Phosphorus 2,485mg 355%
  • Vitamin A 38µg 4%
  • Vitamin C 10mg 16%
  • Thiamin (B1) 1mg 60%
  • Riboflavin (B2) 2mg 100%
  • Niacin (B3) 68mg 342%
  • Vitamin B6 7mg 329%
  • Folic Acid (B9) 123µg 31%
  • Vitamin B12 5µg 91%
  • Vitamin E 1mg 6%
  • Vitamin K 14µg 18%
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