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Wild Turkey Breast with Peach and Pecan Chutney


  • 2 wild turkey breasts skin removed
  • 1 cup dry sherry
  • 1/4 cup soy sauce
  • 1/2 cup orange juice
  • 1/3 cup peanut or soy oil
  • 4 garlic cloves minced
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups warm cooked rice


  • 6 medium firm peaches; peeled seeded, diced and chopped into 1 to 2 inch pieces
  • pinch or two of salt
  • 1 -2 jalapeno peppers you decide how hot you want it, seeded and finely minced
  • 3/4 cup granulated sugar
  • 1/2 cup white vinegar
  • 2 teaspoon fresh ginger minced
  • 1/2 cup roasted pecans chopped


  • Combine sherry with next 5 ingredients. Add to turkey in a plastic, ceramic or glass bowl. Cover and refrigerate for 2 to 4 hours.
  • Prepare chutney. Combine all ingredients and simmer for 1 hour or until peaches are soft. Remove turkey from marinade and discard marinade. Breasts can be baked or grilled, but do not cook beyond 150 degrees. Allow the cooked breasts to rest for 5 minutes before slicing. To serve, mound some rice on each plate. Slice turkey and arrange slices over rice. Spoon chutney onto turkey.