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


  1. Combine sherry with next 5 ingredients. Add to turkey in a plastic, ceramic or glass bowl. Cover and refrigerate for 2- to 4 hours.
  2. 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.


Please stop overcooking your wild turkey! When overdone, the meat is dry, tough and chewy. Then you have to throw it into the Crock Pot and cook it for several weeks. Just because this recipe is about cooking wild turkey breasts, it doesn’t mean you should discard the rest of the bird. The bodies and thighs are great for making stocks, soups and stews, and the legs make great Billy clubs. Fresh peaches and wild turkeys are not usually “harvested” at the same time. Feel free to substitute other fresh or frozen fruits such as nectarines, pears, plums or apricots. In a pinch, dried fruits will work as well.

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

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