Perfectly poaching a wild turkey breast is easy, but you need to know a few tricks before you begin. First, start with meat that is room temperature. This means taking the breast out of the fridge and letting it sit for 30 minutes. Second, quick-cure it by salting the breast heavily on both sides when you take it out; this seasons the meat as it comes to temperature. Third, use a good broth. And finally, never, ever, ever let the broth even simmer. You just want it to steam at 155°F to 165°F. If you let this boil or even simmer strongly, the meat will dry out and get tough. Incidentally, if you want a stronger gravy than this one, try my maple bourbon gravy, which I normally serve with duck, but which also works well with turkey.