Wild Turkey & Broccoli Casserole

• 2 packages (10 ounces each) frozen broccoli, or 2 bunches fresh broccoli, washed and cut into pieces
• 4 cups cubed, cooked wild turkey meat
• 1 cup light mayonnaise
• 2 cans (10.5 ounces each) low-sodium cream of chicken soup
• 1 teaspoon curry powder or 1 tablespoon prepared mustard
• 1 teaspoon lemon juice
• ½ cup grated cheddar cheese
• ½ cup panko breadcrumbs
• 1 tablespoon melted butter

To cook turkey breast, preheat oven to 325 degrees F. Add vegetable oil to roasting pan. Place turkey breast in roasting pan. Season meat lightly with garlic powder and black pepper. Cover with lid or aluminum foil. Cook at 325 degrees F until internal temperature is 165 degrees, about 1 ½ to 3 ½ hours for 4 to 8 pounds of meat. Let meat cool in pan for 5 minutes before cutting into cubes. Steam broccoli until tender. Drain. Grease a 2-quart casserole dish or 9-by13-inch pan. Place turkey on the bottom and arrange the broccoli over the turkey. Combine mayonnaise, cream of chicken soup, curry powder or mustard, and lemon juice. Combine cheese, breadcrumbs and butter. Sprinkle over casserole. Bake at 350 degrees F for 30 minutes.