Step 1: (Optional Brine) If brining, dissolve 1/4 cup kosher salt and 2 tablespoons brown sugar in 4 cups of water. Add 2 sprigs fresh rosemary, 2 sprigs fresh thyme, 2-3 crushed garlic cloves, and 1/2 teaspoon black peppercorns. Submerge the wild turkey breast, cover, and refrigerate for 2-4 hours. Remove, rinse thoroughly, and pat completely dry.
Step 2: Prepare the turkey breast by placing it between two sheets of plastic wrap. Using a meat mallet or heavy skillet, pound it gently to an even 1/2 to 3/4-inch thickness. Season both sides generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and an optional pinch of cayenne pepper.
Step 3: In a small bowl, combine the softened unsalted butter with 3 cloves minced garlic, 1 tablespoon fresh lemon zest, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, and 2 tablespoons chopped fresh parsley. Mix well until evenly incorporated.
Step 4: Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron or stainless steel recommended) over medium-high heat until shimmering and almost smoking.
Step 5: Carefully place the seasoned wild turkey breast into the hot skillet. Sear for 4-6 minutes per side, or until a deep golden-brown crust forms and the internal temperature reaches 160°F (71°C) in the thickest part.
Step 6: Reduce the heat to medium-low. Add the prepared lemon-herb butter to the skillet. As the butter melts, spoon it generously over the wild turkey breast, basting continuously for another 1-2 minutes.
Step 7: Transfer the cooked wild turkey breast to a cutting board. Loosely tent it with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
Step 8: Slice the wild turkey breast against the grain into 1/2-inch thick pieces. Drizzle with any remaining lemon-herb butter from the skillet. Garnish with additional fresh parsley or lemon wedges, if desired, and serve immediately.