Step 1: Prepare the turkey breast. Pat the wild turkey breast dry with paper towels. Place it between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, pound the turkey breast to an even 1/2-inch thickness. This ensures even cooking and tenderness.
Step 2: Season the turkey. Season both sides of the pounded turkey breast generously with 3/4 tsp salt and 1/4 tsp black pepper. Ensure a thorough, even coating.
Step 3: Heat the pan. Heat the olive oil in a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until shimmering. You want a hot pan for a good sear.
Step 4: Sear the turkey. Carefully place the seasoned wild turkey breast into the hot skillet. Sear for 3-4 minutes per side, until deeply golden brown and a beautiful crust has formed. Avoid overcrowding the pan; cook in batches if necessary.
Step 5: Add butter and aromatics. Reduce the heat to medium-low. Add the unsalted butter, minced garlic, chopped parsley, thyme, and rosemary to the pan. Allow the butter to melt and the herbs and garlic to become fragrant, about 30 seconds to 1 minute.
Step 6: Baste and finish cooking. Tilt the pan slightly and, using a spoon, continuously baste the turkey with the melted garlic herb butter mixture. Continue cooking and basting for another 2-3 minutes, or until the internal temperature of the turkey reaches 160°F (71°C) in the thickest part. If you find your turkey drying out, a splash of chicken or turkey broth at this stage can help deglaze the pan and create a light sauce.
Step 7: Rest and serve. Remove the turkey from the pan and let it rest on a cutting board for at least 5-10 minutes before slicing. This resting period is critical for the juices to redistribute throughout the meat, ensuring a tender and moist result. Slice against the grain and serve immediately, drizzled with the remaining pan sauce and an optional squeeze of fresh lemon juice.