Roasted Wild Turkey W/ Raspberry Sauce |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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My Dad brought me a turkey that my Grandfather had shot. I'd never cooked a wild turkey before & was a little nervous that my husband would find it too gamey . Through suggestions from Dad & some different recipes I looked at, I came up with this very easy recipe for when the great hunter brings home the goods. (I let them skin & clean the bird for me). The turkey comes out nice & moist, & the tangy raspberry sauce is the perfect compliment. Not gamey at all!! You can also throw some fresh raspberries into the sauce, if you don't mind the seeds. Ingredients:
1 wild turkey |
3 -4 tablespoons bacon fat |
6 -8 slices raw bacon |
1 cup chopped onion |
2 cups chopped celery |
1 1/2 cups dry white wine |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 cups chicken broth |
1 cup seedless raspberry jam |
2 tablespoons orange juice |
3 tablespoons white wine vinegar |
Directions:
1. Wash & dry turkey.
2. Mix onion, celery, bacon fat, & 1 cup wine, & stuff bird with mixture.
3. Salt & pepper the bird.
4. Lay the bacon slices over the turkey breast.
5. Place bird in roasting bag & pour in broth & remaining wine.
6. Close bag & roast at 300 degrees for 20-25 minutes per pound.
7. Discard onion & celery before serving.
8. For sauce, combine in skillet the raspberry jam, orange juice, & vinegar (also the fresh raspberries, if you're using them).
9. Bring to a boil & cook 2-3 minutes, until sauce is reduced to desired consistency (it will thicken as it cools).
10. Spoon sauce in a pool on serving plate, & top with slices of the turkey breast.
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