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Wild Turkey - Roasted in a Baking Bag

Source of Recipe

Master Chef Don Easley


Recipe Introduction

Serves 10 to 12

List of Ingredients

1 Wild Turkey (8 to 12 lbs.)
salt and ground black pepper
23-1/2 x 19-inch roasting bag
stuffing of your choice, or if unstuffed, 3 stalks celery cut in 1-inch pieces and 1 onion, quartered


Recipe

Preheat oven to 325°F. Rinse turkey and pat dry. Stuff bird with your choice of stuffing, or insert celery and onion for aromatic flavoring of the meat.

Rub the bird with salt and pepper. Truss the bird and insert a meat thermometer in the center of the thigh. Put the turkey in the roasting bag, tie the bag closed, and place it in a roasting pan.

Roast until the thermometer registers 165°F and the juices from the thighs are just slightly pink when the skin is pierced, 10 to 12 minutes per pound if the unstuffed, 12 to 14 minutes per pound if stuffed. Remove from oven and let stand for about 20 minutes before removing from the roasting bag and carving.

For gravy:
carefully transfer the juices in the bag to a saucepan. Mix together 2 tablespoons cornstarch and 2 tablespoons water. Gradually pour into the juices, whisking constantly, and bring to a boil. Season with salt and black pepper to taste.