Recipe Categories
Fowl & Poultry
Turkey 
Stuffing & Dressing
Whole Turkeys
Whole Turkey Breasts

Kat's Citrus Glazed Wild Turkey

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

 Method :
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.
This recipe yields 4 to 6 servings.
Comments: 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.