Thanksgiving Wild Turkey

[Scott M]

So I'm planning on doing the traditional thanksgiving turkey with a 3 year old tom I shot this past spring. I don't think my family is too crazy about it and I'm a little nervous, so can anyone give me any tips to mixing it up? Should I scrap the plans and just get it smoked up? If someone has tried this, please let me know how it went.

[fishinchicks]

I'm not sure how this would work with a wild turkey, but this is the recipe I have used for a few Thanksgivings now.

Apple Cider - Brined Turkey

Brine:

8 cups apple cider

2/3 cup kosher salt

2/3 cup sugar

1 tablespoon black peppercorns coarsely crushed

1 tablespoon whole allspice, coarsely crushed

8 (1/8 inch thick) slices peeled fresh ginger

6 whole cloves

2 bay leaves

1 12 pound turkey, thawed

2 oranges, quartered

6 cups ice

Combine first 8 ingredients in a large saucepan and boil for 5 minutes or until sugar and salt are dissolved. Cool completely.

Remove giblets and rinse turkey with cold water; pat dry. Trim off excess fat.

Stuff body with orange quarters.

Place in turkey sized oven bag inside a second bag.

Add cider mixture and ice.

Secure bag with several twist ties.

Refrigerate for 12-24 hours, turning occasionally.

Remaining Ingredients:

4 garlic cloves

4 sage leaves

4 thyme sprigs

4 parsley sprigs

1 onion, quartered

1 (14 oz) can chicken broth

2 tablespoons butter, melted and divided

1 teaspoon freshly ground black pepper, divided

1/2 teaspoon salt, divided

Preheat oven to 500 degrees.

Remove turkey from brine and toss brine, orange quarters and the bags.

Rinse turkey with cold water and pat dry.

Lift wing tips up and over back then tuck under turkey. Tie legs together wit kitchen string.

Place garlic, sage, thyme, parsley, onion, and broth in bottom of a roasting pan.

Place roasting rack in pan.

Arrange turkey, breast side down, on roasting rack.

Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon each of pepper and salt.

Bake at 500 degrees for 30 minutes.

Reduce oven temp to 350 degrees.

Remove turkey from oven.

Carefully turn turkey over (breast side up)using tongs. Brush turkey with remaining butter, pepper and salt.

Bake at 350 degrees for 1 hour and 15 minutes or until it reaches 170 degrees in the meaty part of the thigh.

Remove from oven and let sit for 20 minutes before carving.

If the turkey browns too soon, place a foil shield loosely over the top.

It is a pretty long recipe, but is pretty easy. Good luck!

[Hotspotter]

As far as roasting a wild turkey, everything I've heard from folks is to either baste constantly and/or go the bag route. I'd recommend going with the bag. The meat will taste fine, but the problem is that it'll tend to dry out. I'd even recommend injecting the breast/legs with marinade AND using the bag.

Joel

[skunk-ape]

My mother just roasted a wild turkey for me this past weekend. It was the third one she prepared this way and it turned out great again. She used a wrap to keep it from drying out too much. It's basically a bag. The taste is fine but it will be a little drier than a domestic turkey. Nothing a little extra gravy can't fix.

Have never tried the constant basting and marinade route but that should work well too.

In my opinion a wild turkey tastes better than a domesticated one. It's very similar but the wild bird has a little extra "wang" to it. Good Luck!!

[New Yankee]

FC - that is a great looking brine recipe. I'm on it for Turkey day for certain. I'd also say that it would be great for the wild ones, they need a bit more juice and this would be the ticket!

[Jackpine Rob]

We pluck our turkeys - if yours is skinned you're on your own!

I use the turkey-sized oven bag, stuff the cavity with onion and apple, pour a cup of vegetable broth in the bag, and bake until done.

Turns out moist and delicious.

[Scott M]

It's going to have to wait for another time. Mom's too scared, even with a bag. Turkey Loaf? Maybe deep fry the whole thing at a FM get-together?