Wild turkeys are deliciously lean and flavourful but require a slightly different cooking method to keep the meat moist and tender. If you are lucky enough to get one, it makes a fabulous centrepiece.
- Portion size 10 servings
- 1 wild turkey 8 to 12 lb/3.5 to 5.4 kg
- Walnut Stuffing recipe
- 3/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup salted butter softened
- 1/2 cup salted butter melted
- 8 oz mushrooms thinly sliced
- 2 tablespoons brandy
- 1/3 cup all-purpose flour
- 3 cups Turkey Stock with Bacon Rind recipe
- 2 teaspoons lemon juice
MethodRemove wing tips from turkey. Cut neck into 3 or 4 pieces. Cut heart and gizzard in half and rinse well under cold water. Set all pieces aside for stock.
Stuff turkey with Walnut Stuffing. Sprinkle with 1/2 tsp (2 mL) of the salt and pepper. Place, breast side down, on greased rack in roasting pan; rub with softened butter. Cover pan with foil; roast in 350°F (180°C) oven for 90 minutes.
Turn turkey breast side up. Soak double-thickness cheesecloth large enough to cover turkey in melted butter; place over turkey. Roast in 325°F (160°C) oven for about 12 minutes per pound (500 g), basting with pan drippings every 15 minutes and removing cheesecloth for last 20 minutes to baste often.
Transfer to serving platter and tent with foil; let stand for 15 minutes before carving.
Add mushrooms, brandy and remaining salt to pan juices; cook over medium-low heat until mushrooms are wilted, about 2 minutes. Sprinkle with flour; cook, stirring, for 3 minutes. Stir in stock; simmer until thickened, 2 to 3 minutes. Stir in lemon juice. Serve in gravy boat along with turkey and stuffing.