Stuffed wild turkey breast

This wildly tasty and simple roast is a great protein to feature on holidays or for Sunday dinners. I like to serve mine with duck fat potatoes and grilled asparagus.

Ingredients

1 large wild turkey breast, skin on
1 tsp garlic powder
1 tsp paprika
1 tsp kosher salt
1⁄2 tsp ground black peppercorn
1⁄4 cup raw bacon, chopped
2 tbsp butter
1⁄4 cup white onion, chopped
1⁄2 tbsp garlic, minced 2 tbsp walnuts, chopped
2 cups fresh arugula, chopped
1 cup cream cheese 1 tsp fresh chives, chopped
1 tsp fresh thyme, chopped

Directions

1. Preheat oven to 400 ̊F. Butterfly the turkey breast so it becomes a wide, heart-shaped piece.

2. Cover the meat with plastic wrap and pound it with a meat tenderizer or rolling pin. Do not pound too hard as you want to slightly flatten the breast, not puncture it.

3. Mix the garlic powder, paprika, kosher salt, and ground black peppercorn together and season both sides of the turkey breast.

4. In a large pan, add chopped bacon and begin to render the fat over medium heat. Add butter and melt.

5. Add in chopped white onion and garlic and sauté for 5 minutes until softened.

6. Add walnuts, arugula, and cream cheese and cook for an additional 2-3 minutes until cream cheese is melted and arugula is wilted. Mix in chopped chives and thyme. Set aside to cool.

7. Once mixture is cool enough to handle, spread evenly on the flesh side of the turkey breast.

8. Roll breast into a cylindrical shaping not pressing too hard, preventing the filling from squeezing out the ends.

9. Tie with butcher twine 4-5 times depending on the size, to keep the roast together.

10. Transfer roast onto an elevated rack. Roast for 15-20 minutes or until the internal temperature reaches 155 ̊F. If skin is not golden and crispy, turn oven to broil for 3-5 more minutes.

11. Rest for 15 minutes, then slice and serve.