Might as well have a place to share recipes while we're in the off-season.

I just realized I've got half a wild turkey in my freezer and some ground venison. Who has an easy recipe for the turkey?

6/25/2009 6:07:04 PM

There's only one way to prepare wild turkey....



On the rocks.

6/25/2009 6:13:05 PM

Brine

* 4 quarts apple cider, divided
* 1 1/2 cups kosher salt
* 1/4 cup whole allspice
* 8 bay leaves
* 4 quarts cold water
* 1 20-pound turkey (neck and gizzard reserved)


Sage Broth

* 2 cups low-salt chicken broth
* 1/2 onion, quartered
* 1 celery stalk, cut into 4 pieces
* 8 fresh sage leaves


Glaze

* 2 cups apple cider
* 1/2 cup (1 stick) unsalted butter


* 8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage


Gravy

* 3 tablespoons all purpose flour
* 2 tablespoons fresh sage leaves
* 1/4 cup applejack brandy or Calvados
* 1/4 cup whipping cream

Preparation

For brine:
Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.

Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

For broth:
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.

For glaze:
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.

Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

For gravy:
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

6/26/2009 10:00:21 PM

shit i would just crock pot the hell out of that turkey for a day, strip off the meat, save the broth, make some some dumplings, profit

6/26/2009 10:07:45 PM