Roasted Wild Turkey Recipes

ROASTED WILD TURKEY

Steps:

• Preheat oven to 325°. Place turkey on a rack in a roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over vegetables. Combine seasoned salt, salt and pepper; rub over turkey. Combine remaining ingredients; spoon over the turkey. , Cover and bake until a thermometer reads 170°, 3-1/2 hours, basting occasionally if desired. Turkey may be uncovered for the last 30 minutes for additional browning if desired.

WHOLE ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees F.
• Remove neck, giblets and liver from turkey. Wash inside and out with cold water and pat dry.
• Mix 1/2 pound of butter with the chopped rosemary, salt and pepper. With your hands, carefully separate breast skin from the meat and spread rosemary butter in between.
• Rub turkey inside and outside with salt and black pepper. (If desired, stuff with mushroom stuffing)
• Place onion, carrots, celery, garlic, giblets, neck and liver on the bottom of your roasting pan. Place turkey on top of mixture. Rub turkey with 1 cup of olive oil and transfer to preheated oven. Roast for 45 minutes, then baste every 20 minutes. Add chicken stock as needed so that the vegetables don't burn.
• Roast between 15 and 20 minutes per pound until internal temperature is at least 165 and no more than 180 degrees F. in the thickest part of the thigh.
• Remove and let rest in warm place before serving.
• Add the pomegranate juice to the roasting pan and simmer for 10 minutes. Strain into small saucepan and with a ladle, remove excess fat and reduce until the sauce is slightly thickened.
• Place turkey on serving platter. Sprinkle with pomegranate seeds. Spoon tablespoons of sauce over turkey.
• Render foie gras or chicken liver in saute pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver instead or foie gras, add 4 tablespoons of butter).
• Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid.
• Heat olive oil in saute pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Set aside.
• Place foie gras or chicken liver and dried bread crumbs in a large bowl. Add herbs, beaten eggs and mushroom mixture. Sprinkle with salt and pepper. Mix until all ingredients are incorporated.
• Stuff turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes).

ROASTED WILD TURKEY

Steps:

• Preheat oven to 400.
• Remove the giblets from your turkey & set aside.
• Rinse turkey inside and out. Pat dry.
• Coat turkey well with butter and place in a glass baking dish, breast side down. Cover with parchment paper and foil.
• Place in the oven for 45-50 minutes.
• Decrease the oven temperature to 325 and bake for 2 ½ to 3 hours.
• Remove the bird from the oven. Uncover and turn so the large opening of the cavity is face up. Add wild rice stuffing to the cavity of the bird.
• Press the stuffing firmly into the cavity so it does not fall out. Turn the bird back over so it is again breast side down.
• Cook for another 40 minutes with the cover on. Remove the cover and cook for an additional 15 minutes to further brown the skin.
• Carve and enjoy!
• You can also pour off the liquid to enjoy as a gravy.

WILD TURKEY BREAST

Steps:

• Mix the dressing and wine.
• Pour into a 1 gallon size zip-lock bag.
• Add the turkey breast and marinate overnight, turning at least once.
• Drain off the marinade & discard.
• Sprinkle turkey breast with the seasonings.
• Place in oven roasting bag.
• Melt the butter in the olive oil and add to the turkey breast.
• Place the roasting bag & turkey breast in a 9"x5" loaf pan.
• Bake at 350 degrees for 1 1/2 hours.

ROASTED WILD TURKEY W/ RASPBERRY SAUCE

Steps:

• Wash & dry turkey.
• Mix onion, celery, bacon fat, & 1 cup wine, & stuff bird with mixture.
• Salt & pepper the bird.
• Lay the bacon slices over the turkey breast.
• Place bird in roasting bag & pour in broth & remaining wine.
• Close bag & roast at 300 degrees for 20-25 minutes per pound.
• Discard onion & celery before serving.
• For sauce, combine in skillet the raspberry jam, orange juice, & vinegar (also the fresh raspberries, if you're using them).
• Bring to a boil & cook 2-3 minutes, until sauce is reduced to desired consistency (it will thicken as it cools).
• Spoon sauce in a pool on serving plate, & top with slices of the turkey breast.

BRINED AND ROASTED WHOLE TURKEY

Steps:

• Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
• 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
• To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.