Wild Turkey With Ginger Chestnut Stuffing Recipe - Cooking Index
Wild Turkey With Ginger Chestnut Stuffing Recipe - Cooking Index
| 1 | Wild turkey - (abt 10 lbs) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Several bay leaves | ||
| 1 | Unpeeled head of garlic - split in half | |
| 2 cups | 474ml | Hot water |
| 3 tablespoons | 45ml | Melted unsalted butter |
| 1 | Ginger Chestnut Stuffing - see * Note - | |
| Cooked separately |
* Note: See the "Ginger Chestnut Stuffing" recipe which is included in this collection.
Preheat the oven to 425 degrees.
Season the turkey inside and out with the salt and pepper. Place several bay leaves and the garlic inside the body cavity. Place the turkey breast-side down on a rack in a roasting pan. Pour the water in the bottom of the pan and roast 30 minutes. Turn breast-side up, brush the melted butter on the breast, reduce the heat to 350 degrees, and roast 1 to 1 1/2 hours more, or until the juices run clear when the thigh joint is pierced with a fork and the internal temperature in the thickest part of the meat reaches 165 degrees. If the water evaporates before the turkey has finished roasting, add more hot water, to keep the turkey moist.
Allow it to stand 20 minutes before carving. Serve with Ginger Chestnut Stuffing.
This recipe yields 6 to 8 servings.
Source:
A SPECIAL THANKSGIVING - recipes from - THE 21 COOKBOOK by Michael Lomonaco (c) 1995 - Doubleday Publishers - From the TV FOOD NETWORK - (Show # TG-SP96 broadcast 11-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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