Post by Whiskers on May 21, 2007 14:27:22 GMT -6
Roast Wild Turkey
1 wild turkey, 10 to 20 pounds
Salt, pepper
1 onion, chopped
1 pound pork sausage
1 ½ quart soft bread crumbs
¼ teaspoon pepper
3 tablespoons parsley, chopped bacon or melted bacon fat
Dress turkey, season with salt and pepper inside and out and weigh to determine cooking time---20 to 25 minutes per pound. Make stuffing. Cook onion with sausage in skillet for five 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. Finishing roasting. If cloth is used, remove it toward the last if a deeper brown is desired. (Wild turkeys have little fat.)
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 red tint, the bird is ready.
1 wild turkey, 10 to 20 pounds
Salt, pepper
1 onion, chopped
1 pound pork sausage
1 ½ quart soft bread crumbs
¼ teaspoon pepper
3 tablespoons parsley, chopped bacon or melted bacon fat
Dress turkey, season with salt and pepper inside and out and weigh to determine cooking time---20 to 25 minutes per pound. Make stuffing. Cook onion with sausage in skillet for five 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. Finishing roasting. If cloth is used, remove it toward the last if a deeper brown is desired. (Wild turkeys have little fat.)
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 red tint, the bird is ready.
