Wild Turkey With Lavender Masala Recipes

ROASTED WILD TURKEY

Roasted Wild Turkey image

Since we have avid hunters in our family. I will quite often prepare game. Once it's stuffed with apples and topped with a unique combination of sauces, this wild bird requires no basting and cooks up nice and moist.

Provided by Taste of Home

Categories Dinner

Time 3h40m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 wild turkey (10 to 15 pounds)
2 large apples, quartered
6 to 8 medium red potatoes, quartered
2 pound baby carrots
2 medium onions, sliced
2 cups water
1-1/2 teaspoons seasoned salt
1 teaspoon salt
1 teaspoon pepper
1/2 cup maple syrup
1/4 cup French salad dressing
1/4 cup barbecue sauce
2 tablespoons ketchup
2 tablespoons steak sauce
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 615 calories, Fat 23g fat (6g saturated fat), Cholesterol 204mg cholesterol, Sodium 766mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 4g fiber), Protein 63g protein.

WILD TURKEY WITH LAVENDER MASALA

Wild Turkey with Lavender Masala image

Here, the turkey is garnished with sprigs of lavender and halved pomegranates, highlighting ingredients in several other dishes.

Provided by Martha Stewart

Categories Turkey Recipes

Number Of Ingredients 5

Ingredients

1/3 cup garam masala
2 teaspoons dried lavender
1 wild turkey (12 to 14 pounds), neck and giblets removed
Coarse salt and freshly ground pepper
1/2 cup bacon fat or 1 stick unsalted butter, plus more for basting

Steps:

Combine garam masala and lavender in a small bowl; stir to combine. Set aside.
Rinse back and front cavities of turkey under cold running water; pat dry. Season turkey inside and out with salt and pepper. Rub with bacon fat, and sprinkle with spice mixture; rub to coat evenly. Place in a large metal bowl. Cover tightly with plastic wrap, and refrigerate 24 hours or at least overnight.
Preheat oven to 425 degrees. Tuck wings under turkey; tie legs together with kitchen twine. Place in a large, heavy roasting pan fitted with a rack. Roast 30 minutes, then reduce temperature to 375 degrees.
Continue roasting, basting turkey with pan juices every 30 minutes (add 1/2 cup water if pan becomes dry). Tent with foil after 1 hour. Roast until juices run clear when thigh is pierced, 2 1/2 to 3 hours total. Insert an instant-read thermometer in thickest part of thigh, avoiding the bone. Temperature should reach 180 degrees. Let rest 30 minutes before carving.

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