Step 1: Pat the wild turkey breast completely dry with paper towels. This helps achieve a crispier exterior and allows the herb butter to adhere well.
Step 2: In a small bowl, combine the softened unsalted butter, minced fresh rosemary, thyme, sage, minced garlic, salt, and black pepper. Mix well to create a fragrant herb butter.
Step 3: If your turkey breast has skin, gently loosen it from the meat without detaching it. Spread about half of the herb butter mixture directly onto the meat under the skin. If skinless, rub all the herb butter evenly over the entire surface of the turkey breast.
Step 4: Rub the remaining herb butter mixture generously over the exterior of the turkey breast. Drizzle with 1 tablespoon of olive oil.
Step 5: Preheat your oven to 375°F (190°C). Place the turkey breast in a shallow roasting pan or an oven-safe dish. Insert an oven-safe meat thermometer into the thickest part of the breast, if using.
Step 6: Roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C). Baste the turkey every 15-20 minutes with pan juices to keep it moist and promote browning. If browning too quickly, tent loosely with foil.
Step 7: Once the turkey reaches the target temperature, remove it from the oven. Transfer the turkey to a cutting board and loosely tent it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute, ensuring a tender and juicy result.
Step 8: Carve the rested wild turkey breast against the grain into thick slices. Serve immediately with your preferred side dishes. Leftovers can be stored in airtight containers.