Citrus Glazed Wild Turkey Breasts


  • 2 wild turkey breast halves, rib cage removed; skin intact
  • 2 cups diced smoky bacon; cooked until done, but not crispy
  • 1 tablespoon freshly ground black pepper
  • 6 cloves garlic, minced
  • 1/2 cup orange marmalade
  • 1/2 cup dry white wine
  • 2 oranges; peeled, seeded and segments chopped or mashed
  • 2 lemons; peeled, seeded and segments chopped or mashed
  • 2 limes; peeled, seeded and segments chopped or mashed
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch mixed with equal part cold water
  • Pinch salt


  1. Combine bacon and pepper and work between the skin and the breast meat with your fingers. Combine garlic with remaining ingredients and bring to a boil in a medium saucepan. Reduce heat to medium and simmer until thickened. Allow to cool. Baste turkey breasts with cooled glaze and place in a shallow baking pan or dish in preheated 375 degree oven for 12- to 15 minutes, depending on the thickness of the breasts. When glaze is golden brown, breasts are close to done (internal temperature of 145 degrees). Baste again before serving. Slice meat across the grain and drizzle any leftover sauce over meat.


Contrary to what you may have heard, cooked wild turkey is not dry, but overcooked wild turkey certainly can be. Use your meat thermometer and remove the breasts from the oven when the internal temperature reaches 145 degrees. Let the cooked breasts stand for a few minutes before slicing.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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