Roasted Wild Turkey

1 whole wild turkey (dressed and plucked)
4 russet potatoes, quartered
4 large carrots, chopped into three or four pieces each
3 white onions, quartered
6 cloves of garlic, peeled and smashed
2 cups of dry white wine
1 tbsp lemon juice
4 tbsp butter
1 tbsp salt
1 tbsp pepper
½ cup of brown sugar

Mix the butter with the salt and pepper and rub under the skin of the turkey. Pour the lemon juice over the turkey and then spread the brown sugar over the turkey. Place turkey, breast side down, in a roasting pan and place the potatoes, onions, garlic, and carrots around the turkey. Pour wine over the vegetables. Bake at 400° for 20 minutes uncovered. Remove from the oven and cover, further cooking it at 325° for two hours. Then reduce temperature to 225° and cook until done, roughly a half hour to an hour. Remove from oven and uncover, flip the turkey so the breast side is now up and return to the oven at 500° for another 4 – 5 minutes, just long enough to brown the breast. You want a resulting temperature of 170° for the dark meat (thighs and legs) and 165° for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take the turkey out of the oven when the temperature reading for the thigh is 165°, and for the breast 160°.

Leave a Reply

Your email address will not be published. Required fields are marked *