Jake Merriam

Posted by on Nov 23, 2012 in Thanksgiving, Wild Game | 0 comments

Jake Merriam

--part two








After 16 hours MP retrieved the wild turkey breasts from their suspended state in brine land.

Competition rules were not clearly stated.

MP selected the prettiest breast for himself--then he proceeded to cheat.

MP called home.

He texted our friend and Italian chef, Alessandro Pirozzi.







Proscuitto, yellow sweet pepper, smoked mozzarella, and Marsala were the items MP gleaned from the conversation.

I reminded him he doesn't like Marsala.








The breast was butterflied, pounded flat,



and lined with thin slices of proscuitto.





I suggested he saute the pepper with fresh garlic; cooling them before topping it with the







smoked mozzarella and fresh sage.








Rock, roll, and tie the breast.  Brown the turkey in olive oil and butter.








Deglaze the pan with stock or Marsala.  Cover and bake at 375 degrees  until the internal temperature reaches 160 degrees.








While Jake Merriam rested, I made gravy and finished up his ugly brother--








Surgery saved the wounded twin--



which I prepared with a light citrus and thyme sauce.



The precious wild turkey was lean and tender profiting from a foraging diet of native grasses and bush seeds.








Wild Turkey Braciole with Proscuitto, Sweet Pepper, Smoked Mozzarella and White Wine Sauce.

Our dueling turkeys are the talk of the town!

Glazed Orange Turkey Roast


  • 1 fresh turkey breast (about 2- 2 1/2 pounds)
  • 1 Tablespoon canola oil
  • Kosher salt and pepper to taste
  • Peel of one medium orange, cut into strips
  • 3-4 sprigs of fresh thyme
  • 1 cup fresh orange juice
  • 2 Tablespoons brown sugar
  • 2 teaspoons cornstarch
  • 1/4 cup cold water


  1. Heat the oven to 350 degrees F.
  2. Heat the oil in an ovenproof skillet. Salt and pepper the turkey breast and place skin side down in the oil. Cook until the skin is golden brown and turn the breast over.
  3. Pour the orange juice over the turkey; add thyme and orange peel.
  4. Cover and bake, basting occasionally until internal temperature reaches 160 degrees F. (30-35 minutes).
  5. In a small cup, combine cornstarch with cold water.
  6. Remove the turkey from the oven and place on a cutting board.
  7. Remove thyme sprigs and orange peel from marinarde.and discard.
  8. Stir brown sugar into marinade remaining in skillet. Bring to a simmer and stir in cornstarch mixture. Stir until slightly thickened.
  9. Slice roast into thin slices. Place on a heated platter and top with orange glaze
  10. Serves 4


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