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–+ servings
Pot roast in a cast iron pan with turkey and pepperoncini peppers
Jenny Nguyen-Wheatley

Wild Turkey Mississippi Pot Roast

A deceptively simple pot roast with complex flavors
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8
Course: Main Course
Cuisine: American, Southern
Calories: 484
Ingredients Method Nutrition

Ingredients
  

  • 4 lbs wild turkey breast or legs and thighs
  • 1 oz au jus gravy seasoning
  • 1 oz ranch dressing seasoning
  • 6 tbsp unsalted butter
  • 6 whole pepperoncini
  • 1 cup water
  • Mashed potatoes

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 484kcalCarbohydrates: 41gProtein: 54gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 145mgSodium: 829mgPotassium: 1441mgFiber: 3gSugar: 1gVitamin A: 312IUVitamin C: 13mgCalcium: 63mgIron: 3mg

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