I was warned by both my mother and father that wild turkey breast was dry and gamey. I combined the knowledge of internet and self to make this neither dry nor gamey wild turkey breast. Try it, I can’t imagine a better thanksgiving turkey.
1 wild turkey breast – skin off, no bone, about 3-4lbs, thawed.
Brine:
In a large zip lock bag combine the following:
- any thawed juices
- 8-10 candied ginger cubes
- 1 cinnamon stick
- 1/4 cup kosher salt
- 1/2 cup brown sugar
- 3 cups ice
- water to fill remainder of bag
Place bag in large bowl in case it leaks, brine overnight about 12-16 hours.
The next day:
Allow 2 hours to cook depending on elevation and size of breast.
- remove breast from brine and pat dry with paper towel
- place in standard turkey cooking pan with raised rack
- cover all of the breast with a good coat of softened butter
- Fresh herb mix: rosemary, sage, thyme, garlic
- Combine and chop till small enough to rub on
- Rub herb mix all over breast (top and bottom), it should stick well on the coat of butter
- Lay breast bottom side down on rack in pan
- Drizzle with olive oil
- Grind sea salt and pepper healthily on top
- Cover entire top of breast with 1lb thick cut bacon
- Chop 5 small apples in 1/4′s place on rack in pan around breast
- Add 3 cups chick broth to bottom of pan
- Cover with foil
- Place on top baking rake and bake at 335 degrees (F) for 1 hour
- Baste with broth from the bottom of the pan
- Place back in oven on bottom rack and continue cooking for another 1/2 hour or till middle of breast 
reaches 170-175 degrees (F)
- Remove let sit 15mins
- Slice and enjoy the best wild turkey breast you’ve ever eaten!