Barbecued Wild Turkey
Recipe type: Poultry
Serves: 6 to 10
  • 1 wild turkey
  • 1 Cup Dijon mustard
  • 1/3 Cup white wine vinegar
  • 12 ounces flat beer
  • 6 cloves garlic; minced
  • 1 small onion; finely diced
  • 1/4 Cup brown sugar
  • 1 Tablespoon dried tarragon flakes
  • 1/2 teaspoon coarse salt
  1. Split turkey along the breastbone and through the back into halves. Combine mustard with remaining ingredients to make marinade. Place turkey halves in a non-reactive container and pour marinade over. Cover and refrigerate for 6 to 12 hours, turning occas
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