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Welcome
to Night Hawk's
Free Turkey Recipes
Braised Wild Turkey
1 wild turkey
Salt, pepper
1 pound salt pork, sliced
1 quart consomme 1 onion, sliced
1 carrot, sliced
2 to 3 sprigs parsley
1 large stalk celery, chopped
1 bay leaf
Pinch of thyme
Wash, drain and pat turkey dry. Season cavity with salt, pepper, stuff with half the salt pork slices, cover turkey with the rest. It may be necessary to secure the salt pork with toothpicks. (Wild turkeys have no fat.)
Brown in 400 degree oven about 1 hour.
Combine consomme, onion, carrot, parsley, celery, bay leaf and thyme. Remove salt pork and discard. Add consomme to turkey and cover tightly.
Bake in 300 degree oven for 2 to 3 hours or until tender. Baste frequently with consomme mixture.
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.
Serves: 6 to 8
Cookbooks:
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2002 Night Hawk Publications. All rights reserved.
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