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BAKED WILD TURKEY CALIFORNIANQuarter turkey. Brush with honey. Shake on salt and pepper. Place in shallow baking dish. Bake at 450 degrees for 30 minutes, basting often with butter. Mix onion, chicken stock, wine, and parsley flakes. Pour over turkey. Reduce heat to 250 degrees. Cover. Continue baking turkey until done, approximately 1 hour. |
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BARBECUED WILD TURKEYWash and dry the cleaned, whole turkey. Season inside and out with salt and pepper. Loosen outside skin with handle of long spoon and squirt the barbecue mixture inside of skin. Rub outside of turkey with butter and place in roaster with a rack. Cover with barbecue sauce, using beer. Cover or wrap in foil and bake. Baste from time to time during the roasting period. Cook at about 300 degrees for several hours. |
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BRAISED WILD TURKEYWash, drain, and pat turkey dry. Season cavity with salt and pepper; stuff with half the salt pork slices, cover turkey with the rest. It may be necessary to secure the salt pork strips with toothpicks. Brown at 400 degrees for about 1 hour. Combine consomme, onion, carrot, parsley, celery, bay leaf, and thyme. Remove salt pork and discard. Add consomme to turkey and cover tightly. Bake at 300 degrees for 2-3 hours or until tender. Baste frequently with consomme mixture. |
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CHESTNUT-STUFFED WILD TURKEYSprinkle turkey inside and out with salt and pepper. Cook sausage meat in skillet until well done. Add onion and celery; continue to cook until vegetables are tender. Add seasonings, chestnuts, and bread crumbs; mix well. Spoon stuffing lightly into neck and body cavities. Close openings with skewers and string. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat. Pull legs upward, wild turkey fashion, and tie together with string. Turn wings under. Place turkey breast up on rack in roasting pan. Roast in preheated 325 degree oven for 20-25 minutes per pound, or until tender, basting frequently. Remove cheesecloth, skewers and string. Serves 8. |
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ROAST WILD TURKEYA wild turkey would be treated the same as a domestic bird. Keep the stuffing simple and too highly seasoned. After stuffing the turkey, rub well with butter, salt and pepper. Place it on a rack in a roasting pan. Roast in a 325 degree oven and allow 22-25 minutes per pound. Baste the turkey often with equal amounts of butter and white wine. If you are accustomed to cooking your domestic turkey in aluminum foil or in a Brown-In-Bag, the same may be done with a wild turkey. |
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ROAST WILD TURKEYDress turkey, season with salt and pepper inside and out and weigh to determine cooking time, 20-25 minutes per pound. Make stuffing: Cook onion with sausage in skillet for 5 minutes, then add remaining ingredients except bacon. Moisten with a little hot water if too dry. Place turkey breast down in uncovered pan, stuff, and roast for half the total required time. Then turn bird breast up. Lay strips of bacon over breast or cover with piece of cloth dipped in bacon fat. Finish roasting. If cloth is used, remove it toward the last if a deep brown is desired. Test by pushing sharp-tined fork into a thigh and the thick part of the breast. If fork enters easily and if juice has no read tint, the bird is ready. Serves 6-8. |
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ROAST WILD TURKEYPick and dress turkey. Stuff with bread dressing, oyster dressing, or chestnut dressing. Rub entire surface of turkey with salt. Cream 1/3 cup butter and 1/4 cup flour; rub into turkey. If bird is lean, cover breast with slice of salt pork. Place turkey on dripping rack in roasting pan in 500 degree oven. When well browned, reduce heat to 275 degrees. Pour over turkey 1 cup of the following stock: 1 or 2 celery ribs and leaves, chopped 1/2 c. onion, sliced 1 sm. carrot, sliced 2 tbsp. chopped parsley Salt and pepper to taste Cover and roast until done, basting every 15 minutes. A 12 pound turkey should take about 3 hours roasting. To keep turkey breast meat deliciously moist, roast with breast down. Rest on breast bone, steady with small dishes, such as custard cups. Reverse the last half hour to brown. |
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SPANISH WILD TURKEYMix meat and potatoes with gravy and season to taste. Put into 6 buttered ramekins and cover with layer of rice into which garlic and pimentos have been stirred. Sprinkle with cheese. Place at 400 degrees for 15 minutes or until heated through. Serves 4. |
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