A classic taste for poultry but always delicious. If you are looking for a simple recipe to impress friends and family, or introduce newcomers to the flavor of a wild bird, this is it!
2 wild turkey breasts (Keel bone in)
3 cups of water
1-2 lbs. of red potatoes
1/4 lb. of carrots
4 Tbls. of garlic powder
3 Tbls of Lemon Pepper
2 Tbls of crushed Rosemary
4 Tbls of Parsley Flakes
2 Tbls of chicken bullion
1 tsp of black pepper
2 tsp of salt
2 Tbls of corn starch
Pre-heat oven to 350°F. In a small bowl, add garlic powder, lemon pepper, rosemary, parsley, black pepper, and salt. Mix well and rub onto the surface of the turkey breasts. Lay the seasoned breasts into a large roasting pan.
Add the water carefully so not to wash the spices off of the bird. Then halve the potatoes and add along with the carrots to the water surrounding the turkey breasts. Sprinkle the bullion powder over the potatoes and carrots.
Roast for 1 hr 45 min – 2 hrs or until internal temperature reaches a minimum of 160°F and baste with the juices every 15 min.
Remove the breasts and place on a serving platter with a skirt of the cooked carrots and potatoes and allow to stand a minimum of 5 minutes before slicing thin and serving.
During this resting time, pour the broth into a pot and heat on the stove top. In a small bowl, add corn starch and just enough water to liquefy the powder. Slowly stir the mixture with the broth and bring to a low boil. Reduce heat and allow it to simmer, stirring frequently, until the gravy reaches the desired thickness