Begin by washing the wild turkey breast under cold water. It’s crucial to ensure it’s clean. Pat it dry with paper towels.

In a large bowl, combine the tangy Italian dressing, white wine, and a tablespoon of honey. This step is essential for infusing flavor into the meat. Add the turkey breast, ensuring it’s well-coated. Cover the bowl and pop it in the refrigerator for at least two hours, or overnight if you can wait. Trust me; the extra marinating time makes a noticeable difference.

Preheat your oven to 350°F (175°C). An adequately heated oven ensures even cooking and better flavor retention.

Place the turkey breast inside the small oven-safe Reynolds cooking bag. Add the unsalted butter, extra virgin olive oil, and Creole spice blend. This combo will keep your turkey moist and juicy while roasting.

Seal the cooking bag tightly. Give it a few gentle shakes to mix the seasonings evenly with the turkey. Place the bag in a roasting pan, as it will leak juices.

Pop the pan in your preheated oven. Roast for about 1.5 to 2 hours. The cooking time can vary based on the thickness of your turkey breast, so it’s a good idea to check the internal temperature. It should reach 165°F (74°C) to be safe for consumption.

Once it’s cooked, remove the turkey from the oven. Carefully cut open the cooking bag, allowing the steam to escape. This step is useful for keeping your skin crisp. Let the turkey rest for 10-15 minutes before slicing. This allows the juices to redistribute.

Slice the turkey breast against the grain. Serve it warm, drizzling with the juices from the roasting bag.