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Wild Turkey Breast with Tons of Garlic


  • 1 or 2 wild turkey breast halves skin removed
  • salt and pepper
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup dry white wine
  • 1 tablespoon freshly squeezed lemon juice
  • 20 whole garlic cloves skin removed
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup freshly grated Parmesan cheese
  • 1 cup fresh tomato seeded and diced


  • Season turkey breasts with salt and pepper. Heat half of the oil and half of the butter in a large skillet over medium-high heat. Add turkey breasts and cook until lightly browned on one side. Flip over and cook for 3 minutes more. Add 1/2 cup of the wine and lemon juice and stir to remove any bits stuck to the pan. Remove turkey breasts when just cooked and internal temperature reaches 150 degrees. Cover and keep warm. Add garlic, remaining 1/2 cup of wine and remaining 2 tablespoons of olive oil. Cook until garlic cloves soften, about 8 – 10 minutes. Whisk in remaining butter, basil and cheese. Continue whisking until butter is melted. Remove pan from heat. Season sauce with salt and pepper.
  • To serve, slice turkey breasts and arrange on plates. Spoon sauce over turkey and top with diced tomato.