We brined half a wild turkey breast for 24 hours in salt, brown sugar, soy, Worcestershire, powered ginger, and white pepper. Preheated the oven to 325 degrees, rubbed the cut in some olive oil, and cooked until an internal temperature of 170 degrees, basting every 20 minutes or so with the juices and more olive oil. All told, it took one hour and 15 for this 2.6-pound cut. We served with cornbread stuffing, creamy mashed potatoes, and a dollop of cranberry reduction. It cemented my opinion that turkey is the best tasting game meat shot shells can buy.