Game & Fish Dish
ROASTED WILD TURKEY BREAST
WITH WHITE WINE, SOY SAUCE,
AND MUSHROOMS
Turkey breast is ideal for a small Thanksgiving gathering. This turkey is easy to prepare, and by adding the mushrooms to the Drip Pan, a rich, dark gravy is created as the turkey roasts. You could also prepare this recipe using a whole turkey; just remember to baste the turkey often, as it helps make the meat juicier.
Ingredients
•
4 ounces mixed dried mushrooms
4 ounces mixed dried mushrooms •1 (8-pound) turkey breast
1 (8-pound) turkey breast•2 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil•8 tablespoons plus 4 tablespoons unsalted butter
8 tablespoons plus 4 tablespoons unsalted butter•2 teaspoons sweet paprika
2 teaspoons sweet paprika •1 teaspoon garlic powder
1 teaspoon garlic powder•1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh thyme•1 teaspoon kosher salt
1 teaspoon kosher salt•1 teaspoon freshly ground black pepper
1 teaspoon freshly ground black pepper•1 cup dry white wine
1 cup dry white wine•1⁄2 cup soy sauce
1⁄2 cup soy sauce•1 tablespoon minced fresh rosemary
1 tablespoon minced fresh rosemary•4 cups water
4 cups waterEquipment: Plate Setter, V-Rack, 9 by 13-inch Drip Pan lined with aluminum foil, instant read thermometer
Set the EGG for indirect cooking with Plate Setter, legs up.
Preheat the EGG to 350ºF.
• In a small bowl, cover the mushrooms with hot water and let rehydrate until needed.
• Coat the turkey breast with the olive oil. Carefully lift the skin of the breast and separate it from the meat. Thinly slice 8 tablespoons of the butter. Gently lift the skin and place the butter slices under the skin, making sure to place the butter evenly over the whole breast. Mix the paprika, garlic powder, thyme, salt, and pepper in a small bowl. Sprinkle the seasoning evenly over the turkey breast. Melt the remaining 4 tablespoons butter in a small sauce-pan on the stovetop over low heat. Add the wine, soy sauce, and rosemary and mix well.
• Place the turkey breast on the V-Rack, put the V-Rack in the Drip Pan, and place the Drip Pan on the cooking grid. Add the water, mushrooms, and mushroom liquid to the Drip Pan. Using a basting brush, coat the turkey with the butter mixture and close the lid of the EGG. Basting every 10 to 15 minutes, roast the turkey for 2 1⁄2 to 3 hours, until the instant read thermometer registers 165ºF. Remove the turkey from the EGG and transfer to a carving board. Reserve the pan gravy.
• Let the turkey rest for 15 minutes. Reheat the pan gravy. Slice the turkey and serve immediately with the gravy. Serves 8.
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