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Thanksgiving: Roast Wild Turkey with Cranberry Apricot Glaze

Source of Recipe


From "New Game Cuisine" by Janet Hazen



List of Ingredients



• -- For the Glaze --
  
• 1 cup cranberries
  
• ¼ cup fresh orange juice
  
• 1/3 cup apricot jam
  
• 3 Tbsp bourbon whiskey
  
• .
  
• -- For the Turkey --
  
• 1 wild turkey (10 to 12 pounds)
  
• 1 medium onion, halved
  
• 1 orange, halved
  
• Ground black pepper to taste
  
• ½ pound thickly sliced bacon
  






Instructions



1. For the glaze:
   Combine the cranberries, orange juice, jam and bourbon in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally, for 2 minutes.
   
   
2. Preheat the oven to 500° F.
   Place the onion and orange in the cavity of the turkey and dust the outside with black pepper. Cover the turkey breast and legs with the bacon, truss the turkey, and place on a V-shaped rack in a greased roasting pan.
   
   
3. Cook for 15 minutes, and immediately reduce the heat to 375º F.
   Cover with aluminum foil and baste occasionally with the pan drippings. Cook 15 to 20 minutes per pound, or until a turkey leg feels very loose when wiggled. Brush with the glaze during the last hour of cooking.
   
   Remove the turkey from the oven and let stand for 20 minutes before carving.