It’s always nice to serve wild turkey for a Thanksgiving meal, but the super lean meat doesn’t always lend itself to traditional roasting methods. This year, we’ll serve ours rolled around a mushroom stuffing and grilled on our Traeger.
To do this, we slice the breast meat to flatten it out into a thin sheet. Then we layer on the stuffing mixture and roll it up. Secure the roll with butcher’s twine to hold everything together, then grill it until the interior reaches 155 to 160 degrees. The thin turkey cooks quickly, preventing the meat from drying out. The mushroom stuffing also helps to add moisture and flavor to the dish. The traditional holiday seasoning blend gives the finished dish the classic flavor you want for Thanksgiving. Slice the finished turkey into thin pinwheels and serve with traditional Thanksgiving sides like roasted sweet potatoes, cranberry sauce, and turkey gravy.
For the stuffing, we use a variety of mushrooms, whatever we can find in season or growing wild. You can fill in with standard grocery store button mushrooms if you wish, or use them entirely if that is what you have on hand. Sauté the mushrooms in butter until they have released all their moisture before adding them to the dressing. The stuffing for this recipe has just enough sourdough bread cubes to bind it together, but the real stars of the show are the sautéed mushrooms.
One side of a wild turkey breast, butterflied and opened into a flat sheet
1 1/2 teaspoons ground dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/4 teaspoon coarse ground black pepper
1/4 teaspoon ground nutmeg
6 tablespoons butter, divided
2 pounds assorted mushrooms, sliced
2 medium or one large leek, white portion, sliced and rinsed
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 1/2 teaspoons salt
2 cups sourdough bread cubes
1 cup chicken broth
2 eggs, beaten
Start by butterflying the turkey breast into a flat sheet. Bring your knife one-third of the way up the side and slice parallel to the cutting board nearly all the way through the breast. Fold it open like a book. Starting at the center of the cut, repeat the process through the thickest side of the breast and fold open again, like a trifold letter. Use a meat mallet to pound the breast flat. Mix the seasoning ingredients and sprinkle half onto the surface of the turkey breast.
Make the stuffing by melting 3 tablespoons of butter in a large skillet over medium-high heat. Add the sliced mushrooms and leeks to the pan and sprinkle on the salt. Sauté, stirring often, until the mushrooms have released their moisture and most of it has evaporated, and the leeks are soft and golden. Add the fresh herbs and continue cooking another 3 to 4 minutes. Remove the mushrooms from the heat and allow them to cool.
In a large mixing bowl, add the sautéed mushroom mixture, bread cubes, and chicken broth and stir gently until the bread has soaked up most of the moisture. Pour in the beaten eggs and stir gently to combine. Melt the remaining butter and pour into the dressing. Mix well.
Spread the dressing out into an even layer over the turkey. Starting along one edge, roll the breast into a tight tube. Tie the roll tightly with butcher’s twine to hold its shape. Use the remaining spice mix to evenly season the outside of the turkey.
Set your Traeger grill at 350 degrees. Grill the turkey for 45 to 60 minutes, or until the thickest portion of the meat reaches 155 to 160 degrees.
Tent the turkey loosely with foil and allow it to rest for 10 minutes before slicing into pinwheels. Serve with your favorite Thanksgiving sides.
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