Whether you have a wild or more commercial turkey for your Sunday dinner, this is one of the best recipes, adding exceptional, rich flavor to the meat. Always a treat for family and friends. Remember, turkey is not just for holidays.
- 1 wild or domestic turkey; wiped dry with paper towels and liberally seasoned
- salt, to taste
- freshly-ground black pepper, to taste
- 1/2 Cup butter
- 2 medium red onions; roughly chopped
- 8 cloves garlic (to 10); smashed
- 6 tart apples, such as Granny Smith; cored, and
- cut into wedges
- 1 Cup unfiltered apple juice
- 1 Cup dry white wine
- 1 Cup chicken broth
- 3 Tablespoons flour
- assorted fresh fruits
- fresh sage
- decorative cabbage
- herbal flowers
- In a large skillet, saute onions and garlic in half of the butter until onions are translucent.
- Pour contents of skillet into a large roasting pan.
- Mix in apples.Set turkey, breast-side down in pan, using apples and onions to prop up bird so that it does not fall over.
- Add apple juice, wine and chicken broth.
- Cover well with foil and roast in a 325 degree oven for approximately 10 minutes per pound.
- When the meat thermometer reaches about 135 degrees, flip the bird over and remove the foil.
- Remove the bird from the oven when the meat thermometer reads 145 to 150 degrees.
- Set the bird on a carving platter. Garnish the roasted bird with fresh fruits, decorative cabbage, fresh sage and herbal flowers.
- Strain the liquid from the roasting pan through a strainer into a large bowl.
- Heat remaining butter in a medium saucepan and whisk in flour to make a roux.
- Cook for 4 to 5 minutes while stirring.
- Gradually whisk in about 3 to 3 1/2 cups of the strained liquid (you may need to add additional chicken broth) until gravy is of desired consistency.
- Season with salt and pepper.
- Slice turkey and serve with gravy on the side. Allow guests to select fruit they desire to accompany their portion.
A farm-raised domestic turkey derives more than thirty percent of its calories from fat. The wild bird has only 1 percent total fat... quite a difference.
The best way to avoid overcooking any turkey -- wild or domestic -- is to use a meat thermometer and roast it with the breast down.
While most game cookbooks recommend removing wild turkey from the oven when the thermometer reaches 180 degrees or more, in our opinion this will ruin it.
Take it out at 145 to 150 degrees, let it stand for 10 to 15 minutes and enjoy a tender and juicy treat.
The domestic turkey shown here is garnished with apples, other fruits and herbs.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 18 1/2 Fat.
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