Wild Turkey Recipes | Exotic Meats USA

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Recipes

Wild Turkey Recipes

Wild Turkey - Roasted in a Baking Bag
Serves 10 to 12

Ingredients:

1 Wild Turkey (8 to 12 lbs.)
salt and ground black pepper
23-1/2 x 19-inch roasting bag
stuffing of your choice, or if unstuffed, 3 stalks celery cut in 1-inch pieces and 1 onion, quartered

For gravy:
2 tablespoons cornstarch and 2 tablespoons water

Directions:
Preheat oven to 325°F. Rinse turkey and pat dry. Stuff bird with your choice of stuffing, or insert celery and onion for aromatic flavoring of the meat.

Rub the bird with salt and pepper. Truss the bird and insert a meat thermometer in the center of the thigh. Put the turkey in the roasting bag, tie the bag closed, and place it in a roasting pan.

Roast until the thermometer registers 165°F and the juices from the thighs are just slightly pink when the skin is pierced, 10 to 12 minutes per pound if the unstuffed, 12 to 14 minutes per pound if stuffed. Remove from oven and let stand for about 20 minutes before removing from the roasting bag and carving.

For gravy:
carefully transfer the juices in the bag to a saucepan. Mix together 2 tablespoons cornstarch and 2 tablespoons water. Gradually pour into the juices, whisking constantly, and bring to a boil. Season with salt and black pepper to taste.

Thanks to: Joy of Cooking / Rombauer, Becker and Becker

Turkey Stuffing with Corn Bread and Oysters
Serves quite a few

For a 12 to 15 pound bird

Corn Bread
1 cup yellow corn meal
1 cup flour
¼ cup sugar
1 tablespoon baking powder
1 teshtmloon salt
1/3 cup oil
1 egg
1 cup milk

Corn Bread Stuffing

1 cup chopped onion
1 cup chopped celery
½ cup unsalted butter
6 cups diced corn bread
1-1/2 cups shucked yearling oysters (or 1 10-ounce jar oysters)
1 bay leaf, crushed
½ teshtmloon ground white pepper
½ teshtmloon ground nutmeg
1 teshtmloon dried thyme
1 teshtmloon dried ground sage
1 teshtmloon dried basil
1 teshtmloon paprika
1 teshtmloon dried summer savory
½ cup chopped fresh parsley
1 teshtmloon salt
¼ cup Wild Turkey or other bourbon
1 egg, beaten

Directions:

1. Make the corn bread according to instructions on the corn meal package: Combine dry ingredients in a bowl and mix well. Combine oil, egg and milk together. Mix well. Stir into dry ingredients until just blended. Pour into a well buttered 8 inch square pan. Bake in a 400°F oven for 25 minutes.
2. In a heavy skillet, saute the onion and celery in the butter until tender, about 5 minutes. In a large bowl, combine the diced corn bread, oysters and their liquid, seasonings, bourbon and egg. Gently toss with the onion, celery and butter to mix all the ingredients.
3. Stuff the bird loosely with the corn bread mixture. Extra stuffing may be cooked in a covered well buttered casserole for 1 hour at 350°F.

Thanks to: Pacific Northwest, The Beautiful Cookbook / Kathy Casey and Lane Morgan

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