Wild Turkey

My daughter Marissa and son-in-law Justin came for an overnight stay the weekend before Christmas.  We had our family Christmas celebration and gift exchange while they were here.  For our Christmas feast I cooked some of our traditional dishes - butternut squash with white cheddar cheese, creamed onions, ham with raisin sauce, baked apples and a new center piece dish - ROAST WILD TURKEY!  My cross-the-road neighbor Allen Green gave me a beautiful 12 pound (dressed) wild turkey he got on the edge of one of his pasture / woodland margins (about a 17 pound gobbler, live weight).  Everyone who says wild turkey is more flavorful than commercially raised turkey is 100% right - and of course it's the ultimate organic free range bird and not pumped up with hormones or injected with salt water.  It was delicious.

 

First I seasoned the cavity with salt, pepper and thyme, stuffed it with celery, lemon halves, and bunches of sage and parsley.  Next I lightly coated the bird with olive oil and dusted it with a mixture of flour and corn starch.   (this helps browning later).  Then I seasoned with salt, pepper, thyme, poultry seasoning and sage.  I placed the bird on a bed of celery in a large roasting pan, draped the bird with strips of applewood smoked bacon over the breasts, legs and thighs, added a cup of chicken broth to the pan, and sealed it up tight with aluminum foil.  I roasted it for 15 minutes per pound at 325, basting it every 1/2 hour and resealing the foil each time.  After 3 hours I raised the oven temperature to 375, removed the foil and the bacon and roasted it for an additional hour, basting the bird every 15 minutes.  After removing it from the oven I covered it with the foil once again and let it rest for 45 minutes before carving.  I have to admit that the wings, which were very meaty because they actually use those suckers to fly, were tough, but all the rest was tender and flavorful.  Really a great meal.