Focus today is on the Wild Turkey Breast.  Large cut of meat, Thick at one end, that narrows to a point, and hides an inner tenderloin.  The whole thing in nature is lean.  Quick,fast, and powerful, the breast is the power muscle for flight for these birds.  Not having the stamina for extended flight, the breast gets its light color from quick bursts of work, unlike the legs and thighs that do the bulk of the load, giving them the darker color and more pronounced flavor (that's another episode).  When getting the bird in the field, it is worth your time to pluck the feathers and keep the skin attached.  Any fat that the bird has will concentrate on the skin.  Leaving it on while cooking the breast can give you the advantage to juicy white meat.   

The whole crown is a great family gathering size.  Two lobes connected at the keel bone (breast bone)  Being all the same texture and consistency, you can focus on the white meat without having to worry if the thighs get done.  Season and brine to taste, in the oven covered at 375* for 45 minutes, then slow the oven to 250* for the remainder of the cook.  Figure 10-15 minutes per pound total, Use Probe to keep eyes on temp.  150*-155* Cut the heat, and rest for 20 minutes.

A favorite prep of Nick’s is a Marinated Tenderloin.  You could add any marinade that you like, but in this step by step recipe, He goes with a Lemon Pepper approach that properly signals in spring:

https://sportsmensnation.com/blog/recipe-marinated-wild-turkey-tenderloins

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