My husband and his friend each shot a turkey when they were hunting, and they brought me 4 wild turkey breasts. Sometimes this meat can have a “wild” taste. I didn’t want it to, so I found this recipe online and modified it. It was delicious!
Salt (I use Real Salt or Himalayan Pink Salt- I learned about the importance of salt for health when I was recovering from adrenal fatigue!)
Sucanat (or sugar)
Soy Sauce (San J makes a gluten free one)
Palm Shortening (from Tropical Traditions)
Salt and Pepper
Here is what I did:
First I made a brine:
3 3/4 c Water
3/8 c Salt
3 Tbsp Sucanat
2 Tsp Soy Sauce
This was enough for all 4 of the turkey breasts (It was alot of meat!)
Then I put the turkey breasts in the brine and stored it in the refrigerator for 24 hours. Then I dried the turkey breasts and froze 3 of them. I took one of the turkey breasts and put the following on it:
1 1/2 tbsp.Palm Shortening (Healthy fat – not hydrogenated!)
Salt and Pepper
I seared it on both sides and then placed it in a baking dish with 5 Slices of Bacon on top. I covered it and baked for approximately 1.5 hrs. Even the kids loved it!
*Certain brands of bacon are gluten and dairy free.
Disclaimer: There are referral links in this post, but I only recommend things that I think are awesome! The products are almost always ones that I have used or still use.
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