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Apple Roasted Wild Turkey Recipe
1 wild turkey wiped dry with paper towels
liberally seasoned with Salt to taste
Freshly ground black pepper to taste
1/2 c. butter
2 medium red onions minced
8 garlic cloves smashed
6 tart apples, such as Granny Smith cored, and cut into wedges
1 c. unfiltered apple juice
1 c. dry white wine
1 c. chicken broth
3 Tbsp. flour
Directions
In a large skillet, saute/fry onions and garlic in half of the butter till onions are translucent/soft. Pour contents of skillet into a large roasting pan. Fold in apples.
Set turkey, breast-side down in pan, using apples and onions to prop up bird so which it does not fall over. Add in apple juice, wine and chicken broth. Cover well with foil and roast in a 325 degree oven for approximately 10 min per pound.
When the meat thermometer reaches about 135 degrees, flip the bird over and remove the foil. Remove the bird from the oven when the meat thermometer reads 165 to 180 degrees. Set the bird on a carving platter. Strain the liquid from the roasting pan through a strainer into a large bowl.
Heat remaining butter in a medium saucepan and whisk in flour to make a roux. Cook for 4 to 5 min while stirring. Gradually whisk in about 3 to 3 1/2 c. of the strained liquid (you may need to add in additional chicken broth) till gravy is of desired consistency. Season with salt and pepper. Slice turkey and serve with gravy on the side.
Comments: Overcooking a wild turkey will result in a dry and tasteless bird. A farm-raised domestic turkey derives more than thirty percent of its calories from fat. The wild bird has only 1 percent total fat. The best way to avoid overcooking any turkey - wild or possibly domestic - is to use a meat thermometer and roast it with the breast down. Most game cookbooks recommend removing wild turkey from the oven when the thermometer reaches 180 degrees or possibly more.
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