ROASTED WILD TURKEY
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
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.
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).
WILD TURKEY BREAST
My husband, FIL, and son go wild turkey hunting. I never have liked the taste of it until my FIL gave me this recipe. My girls thought it was pork loin.
Provided by CaramelPie
Categories Turkey Breasts
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 798.7, Fat 63.3, SaturatedFat 18.3, Cholesterol 163.3, Sodium 634.4, Carbohydrate 5.4, Sugar 3.7, Protein 41.6
ROASTED WILD TURKEY W/ RASPBERRY SAUCE
My Dad brought me a turkey that my Grandfather had shot. I'd never cooked a wild turkey before & was a little nervous that my husband would find it too "gamey". Through suggestions from Dad & some different recipes I looked at, I came up with this very easy recipe for when the great hunter brings home the goods. (I let them skin & clean the bird for me). The turkey comes out nice & moist, & the tangy raspberry sauce is the perfect compliment. Not gamey at all!! You can also throw some fresh raspberries into the sauce, if you don't mind the seeds.
Provided by tzisa
Categories Wild Game
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 2443.9, Fat 109, SaturatedFat 31, Cholesterol 880.3, Sodium 1358.3, Carbohydrate 63.9, Fiber 2.4, Sugar 43.2, Protein 266.3
ROASTED WILD TURKEY
Provided by The Be Well Clinic
Number Of Ingredients 3
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.
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