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Spinach and artichoke dip is one of those party dishes where there are rarely any leftovers. This recipe combines the flavors of spinach, artichokes, cream cheese, and garlic. These ingredients create a delicious creamy filling for wild turkey meat. Baking the wild turkey on a pellet grill gives it that extra kiss of smoky flavor that completes the dish. Once sliced, this recipe not only tastes good but looks the part, too.


8 ounces shredded gouda cheese

1/2 cup artichoke hearts

1/4 cup parsley, chopped

2 cups baby spinach

2 cloves garlic, minced

1 teaspoon kosher salt

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon freshly ground pepper

1 wild turkey breast

Recipe Directions

1. Preheat pellet grill to 325°F.

2. In a large bowl, combine cream cheese, gouda, artichoke hearts, parsley, spinach, and garlic. Mix until evenly combined, then set aside.

3. Butterfly turkey breast and use a meat mallet to pound turkey breast to a 1/4-inch thickness. You should end up with approximately a 10×6 rectangle.

4. Place artichoke mixture on center of pounded turkey leaving an inch border around the edges. With long side facing you, roll away from you into medium tight cylinder then truss turkey breast with twine or toothpicks.

5. Coat wild turkey in olive oil. Season with garlic powder, paprika, salt and pepper.

6. Place the wild turkey breast in your pellet grill and cook the turkey for 60 minutes, or until the thickest portion of the meat reaches 160 degrees.

7. Once the wild turkey reaches safe cooking temperature, remove it from the pellet grill and place on a cutting board. Let it rest for 5 minutes prior to slicing and serving.

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