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Roasted Wild Turkey
Ingredients
- 1 tbsp all-purpose flour
- 1 medium onion, sliced
- 3 stalks of celery with leaves, chopped
- 1 wild turkey, skin on, thawed completely (can substitute for traditional turkey)
- Salt and Pepper
- 1 recipe Apricot Stuffing or other dressing (optional)
- Melted butter or margarine
- 2 tbsp all-purpose flour
- 3 tbsp cold water
Method
- Add 1 tablespoon (15ml) flour to turkey-size (19 X 23 1/2/) oven cooking bag. Shake to distribute. Place cooking bag in 13 X 9
roasting pan. Add onion and celery. Heat oven to 350 F/180 C.
- Season cavity of bird with salt and pepper. Stuff lightly with dressing. Place any extra dressing in buttered casserole. Cover and refrigerate. You can also roast turkey
unstuffed.
- Truss turkey by tying its legs together over the body cavity with kitchen string. To prevent the wings from drying out during roasting, tuck tips under the turkey's back.
- Brush entire turkey with melted butter; season with salt and pepper. Place turkey in oven, cooking bag with onion and celery. Close bag with provided nylon tie.
- Insert meat thermometer into thigh through top of oven cooking bag. Make six 1/2 1 cm slits in top of bag. Roast according to chart below. Bake extra dressing during the last 30 minutes.
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Remove turkey from bag; wait 20 minutes before carving. For gravy: Blend 2 tablespoons (25ml) flour into water. In saucepan, bland into drippings, cook over medium heat until thickened.
Turkey
Weight Before Stuffing
Approximate Cooking Time
Stuffed
Unstuffed
4-8 lbs (2 to 4 kg)
4-8 lbs (2 to 4 kg)
2 - 2 3/4 hours
1 3/4 - 2 1/4 hours
8-12 lbs (4 to 5.5 kg)
8-12 lbs (4 to 5.5 kg)
2 1/2 - 3 hours
2 - 2 1/2 hours
12-15 lbs (5.5 to 7 kg)
12-15 lbs (5.5 to 7 kg)
3 - 3 1/2 hours
2 1/2 - 3 hours
15-20 lbs (7 to 9 kg)
15-20 lbs (7 to 9 kg)
3 1/2 - 4 hours
3- 3 1/2 hours
20-25 lbs (2 to 4 kg)
20-25 lbs (2 to 4 kg)
4 1/2 - 5 hours
4 - 4 1/2 hours
*Roasted at 350 F / 180 c to an internal temperature of 185 F/ 85 C
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