Wild Turkey Mississippi Pot Roast
A relatively new recipe destined to be a southern classic, this pot roast adapts well to wild turkey
The origin of Mississippi pot roast can be traced to one woman, Robin Chapman, who invented the recipe in the early 2000s. According to Food Republic, Chapman tweaked an aunt’s pot roast recipe by swapping out Italian dressing for ranch seasoning. She shared the recipe with her best friend, who added it to their church’s cookbook.
From there, the recipe went viral. Mississippi pot roast has become so popular that one would think it was an old Southern favorite. While the recipe is fairly new, I have no doubt that in 50 or 100 years’ time, it will be just that.
The recipe is deceptively simple yet surprisingly complex. I don’t typically like to cook with premixed seasonings, but it works here. The pepperoncinis also add a unique tang that you don’t get in other pot roasts.
The original recipe calls for beef, of course, but I found that wild turkey makes a tasty alternative. I used wild turkey breast, but legs and thighs could also work. If you go this route, be aware that these parts can take almost forever to cook to tender, so add more water as needed to keep it moist. And be patient.
This recipe was originally intended for a slow cooker. I have something against slow cookers, but if you don’t, by all means use it.
Wild Turkey Mississippi Pot Roast
Ingredients
Method
- Preheat oven to 325 degrees Fahrenheit. In a small bowl, combine au jus and ranch seasoning mixes. Season turkey breast on all sides with this mix. Place seasoned turkey in a Dutch oven and sprinkle any remaining seasoning on top.
- Cut unsalted butter into small cubes and distribute over the top of the turkey. Add pepperoncini peppers and water. Cover the lid tightly and bake in the oven until turkey becomes pull-apart tender, likely 3 hours or more—older turkeys will take longer to cook than younger birds.
- Flip the meat halfway through cooking. Check periodically to make sure there’s still liquid in the pot to prevent the meat from drying; add more water if needed.
- Prepare mashed potatoes and season accordingly — the pot roast is salty, so I would err on the side of under salting. Shred turkey and serve over mashed potatoes with remaining gravy.
