Northwest Turkey Hunters are pouring over their scouting journals and maps to fine tune their search for gobblers as the season is finally upon us. Those of us that remain home will be waiting with bated breath for them to return with dinner and in preparation for this momentous occasion, I have been on the search for Wild Turkey recipes. 
The recipe we choose at home determines how we are going to clean the bird or how the bird is cleaned determines which recipe we are going to choose. To those unfamiliar with preparing your dinner straight out of the woods, that statement may sound a bit confusing.
Roasting, smoking whole or deep frying pretty much requires that the skin stay on the bird. Frying or grilling will work for a bird that has it’s skin removed during the cleaning process.
For this post today, I am including two different recipes for roasting and one tasty recipe for frying up succulent turkey breast strips. I will add a two new recipes in tomorrow’s post.
Roasted Wild Turkey ~ From Taste of Home
- 1 10 to 15 pound Wild Turkey
- 2 large apples, quartered
- 6 to 8 medium red potatoes, quartered
- 2 pounds baby carrots
- 2 medium onions, sliced
- 2 cups water
- 1-1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup maple syrup
- 1/4 cup French salad dressing
- 1/4 cup barbecue sauce
- 2 tablespoons ketchup
- 2 tablespoons steak sauce
- 1 tablespoon lemon juice
Follow the link for full recipe.
Another method for Roasting is to create a brine solution ~
- 1 gallon water
- 1 ¼ cups kosher salt
- 1 cup black pepper
- 5 gallon bucket
- Turkey
- 2 apples cut into pieces
- 1 large onion, chopped
- 3 celery stalks, chopped
- Roasting pan or dish
- Meat thermometer
- Mix water, salt and black pepper in a bucket and submerge the entire turkey in the brine mixture. Place in the refrigerator for 8 – 12 hours.
- Preheat oven or grill to 400 degrees Farenheit
- Remove your turkey from the brine, rinse with cold water and pat dry with paper towels. Stuff the cavity with apples, onions and celery and set in a large roasting pan or dish.
- Roast breast side up for 30 minutes, reduce the heat to 325 degrees and flip the turkey so that it is breast side down. Cook for an additional 1 ½ hours or until internal temp is 180 degrees.
- Remove your bird and allow it to sit for 15 minutes before carving your masterpiece.
Note: Wild turkey meat is leaner than domestic turkey and can become dry if cooked too long…watch that internal temp carefully.