Roasted Wild Turkey Breast with Cornbread Crawfish Stuffing

Roasted Wild Turkey Breast with Cornbread Crawfish Stuffing

• Turkey
• Southern Inspired
• Serves 6-8
• Prep: 2 hours

Recipe by Wildlife Seasonings Kitchen

Lean wild turkey breast with a rich Southern-style cornbread stuffing studded with crawfish and toasted pecans, seasoned with Rooster Untamed Rub.

Ingredients

For the Turkey

• 1 wild turkey breast (about 4-5 pounds)
• 1 1/2 tablespoons Wildlife Seasonings Rooster Untamed Rub Add to Cart
• 2 tablespoons olive oil
• Salt, to taste

For the Stuffing

• 4 cups crumbled cornbread
• 1 pound crawfish tails, cooked and roughly chopped
• 1 cup onion, finely diced
• 1 cup celery, finely diced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 2 eggs, lightly beaten
• 1 cup chicken or turkey broth
• 5 1/4 tablespoons unsalted butter, melted
• 1 cup pecans, toasted and roughly chopped
• Salt and freshly ground black pepper, to taste

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt 2 1/2 tablespoons of butter over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes. Add the garlic and cook one minute more.
3. In a large bowl, combine the crumbled cornbread, sautéed vegetables, chopped crawfish tails, parsley, sage, thyme, and toasted pecans. Mix well.
4. Add the beaten eggs, chicken broth, and remaining melted butter (2 3/4 tablespoons) to the cornbread mixture. Stir gently to combine — the stuffing should be moist but not soggy. Season with salt and pepper to taste.
5. Pat the turkey breast dry with paper towels. Carefully separate the skin from the meat to create a pocket, leaving the skin attached at the edges.
6. In a small bowl, mix the Rooster Untamed Rub with the olive oil to create a paste. Rub this mixture all over the turkey breast, including under the skin. Season with additional salt if desired.
7. Spoon the stuffing mixture into the pocket between the skin and meat, distributing it evenly. Place any remaining stuffing in a buttered baking dish.
8. Place the stuffed turkey breast on a rack in a roasting pan. Roast for about 1 hour 15 minutes, or until an instant-read thermometer inserted into the thickest part of the breast (not touching the stuffing) registers 165°F (74°C).
9. If you have extra stuffing in a separate dish, place it in the oven during the last 30 minutes of the turkey's cooking time.
10. Once done, remove the turkey from the oven and let it rest for 15 minutes before slicing.
11. Slice the turkey and serve with the stuffing.

Wild turkey is leaner than domesticated turkey, so take care not to overcook it — basting with its own juices every 30 minutes helps keep it moist. If the skin browns too quickly, cover loosely with foil.