Roast Turkey Recipe
Ingredients
Wild turkey
1 pound bacon
1 medium onion chopped
¼ cup celery chopped
1 package of stuffing mix
1 cube of poultry bouillon
½ cup water
½ cup hot water
1 cup dry red wine
Fry half of the bacon until crisp, remove bacon, keeping grease. Cook onion and celery in bacon drippings. Cook until vegetables begin to soften, add ½ cup water and ½ cup red wine bouillon. Add vegetables and sauce to stuffing and stir. Stuff turkey and stitch turkey shut using butchers string.
Place turkey in roasting pan. Place remaining bacon across the turkey. Cover pan with double layer of foil. Bake in preheated oven on 300 for 4 ½ hours. Remove the foil and pour the rest of the wine over the bird. Baste bird every 15 minutes for an additional 45 minutes
Roast Turkey Breast Recipe
Ingredients
1 boneless wild turkey breast
1 large onion chopped
1 pound spinach chopped
1 pound bacon chopped into ¼ to ½ inch pieces
1 cup chicken stock
salt
pepper
Butcher’s twine
Cook bacon in large ovenproof pan until crisp. Remove bacon and drain excess grease, leaving the small bits of bacon at the bottom of the pan. Cook onions in bacon grease until they have caramelized. Add bacon, spinach, pinch of salt and pepper to the pan and cook until spinach as begun to wilt. This mixture will be used as stuffing.
Butterfly each turkey breast. Split stuffing and place half evenly in each breast. Secure breasts with butcher’s twine.
Using the pan the stuffing was prepared in add some olive oil and brown the stuffed turkey breasts on each side. Remove turkey from heat and set aside. Add chicken stock to the pan and simmer for five minutes to de-glaze. Place stuffed turkey breast back in pan and bake for 45 minutes to 1 hour on 300.
Remove pan from oven and let turkey rest for 10 minutes. Remove string and cut turkey into slices. Place over wild rice and drizzle with sauce from pan.
Our favorite roast turkey recipe.
