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Turkey: Braised Wild Turkey

Source of Recipe

L L Bean Game and Fish Cookbook


List of Ingredients

salt and pepper
8 pound wild tom turkey (8 to 10)
1/2 apple peeled and cored
1 onion quartered
3 ribs celery cut in chunks
1/8 pound salt pork or several slices of bacon
2 carrots sliced.
4 shallots or 1 onion sliced
2 bay leaves
1 teaspoon basil
1 teaspoon thyme
3 sprigs parsley
2 cups chicken or beef broth
1 cup dry white wine
1 1/2 tablespoons flour


Recipe

1. Salt and pepper the dressed bird inside and out and stuff with the apple, onion and 1 rib of the celery. Lay slices of salt pork or bacon alongside breast and inside thighs. Tie legs to "parsons nose" or tail. then continue back to bind the salt pork slices by a couple of turns of string around body and thighs. Tie off.

2. Place uncovered on a rack in a roasting pan that has a lid and brown, about 15 minutes in a 450 degree oven. Spoon off fat.

3. Reduce the oven heat to 325 degrees. Add remaining celery, carrots, shallots, bay leaves, basil, thyme, parsley, and the broth and wine. Cover and continue roasting in the oven for about 2 hours if you have an 8 pound bird, longer for larger birds.

4. When the bird is done, remove it to a hot platter, remove rack, and put roaster over medium heat.

5. Mix the flour with 1/4 cup cold water and stir into contents in roaster. Simmer until thickened.

6. Birds braised under a lid cook in somewhat less time than open-roasted birds.