Baked Wild Turkey Breast with Plum, Onion, and Soy-Molasses Glaze
A simple post-season recipe that turns a wild turkey breast into a sweet-savory baked dish with plums, onion, and a soy-molasses glaze. It’s an easy weeknight dinner whether your bird came from the woods or the grocery store.
Ingredients
- 1 whole half wild turkey breast (or store-bought turkey breast)
- 1/2 cup Italian salad dressing
- 1/3 cup soy sauce
- 2 tablespoons molasses
- 2 plums, pitted and sliced
- 1 medium onion, chopped
Instructions
- Slice the turkey breast into 4 equal-sized parts, cutting across the grain of the meat.
- Arrange the 4 pieces in a baking dish.
- In a bowl, mix the Italian salad dressing, soy sauce, and molasses.
- Pour the mixture over the turkey breast pieces.
- Place the sliced plums on top of the meat.
- Sprinkle the chopped onion over and around the turkey.
- Bake in a preheated 425°F oven for about 35 minutes, or until a fork can be inserted into the meat with ease.
Cook’s Notes
Slicing across the grain helps keep the lean turkey breast tender after baking. Check for doneness at the 30-minute mark since wild turkey breast can be leaner and cook faster than farm-raised.
Ingredient Swaps
If plums aren’t available, try sliced peaches or nectarines for a similar sweet contrast. A store-bought turkey breast works just as well as wild if you didn’t fill your tag.
Serving Suggestions
Serve alongside a simple rice or potato side dish to soak up the pan juices. Pair with a good white wine, or keep it casual with an Arnold Palmer (half iced tea, half lemonade).
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a covered dish in the oven or microwave to keep the meat from drying out.
Common Questions
Can I use a whole turkey breast instead of half?
Yes, just double the marinade ingredients and adjust the number of slices and baking time slightly, checking for doneness with a fork.
Do I need to marinate the turkey ahead of time?
No, this recipe pours the mixture directly over the turkey before baking, so no advance marinating is required.
What if I don’t have molasses?
Honey or brown sugar dissolved in a little water can stand in for molasses, though the flavor will be slightly milder and less deep.