Roasting a wild turkey is a delicious way to prepare this game bird. Here’s a basic recipe for roasting a wild turkey:
Ingredients:
1 wild turkey (dressed and plucked)
Salt and pepper to taste
1/2 cup (1 stick) of unsalted butter, melted
Fresh herbs (rosemary, thyme, sage) for flavor (optional)
Vegetables for stuffing (onions, celery, carrots) (optional)
Bacon strips (optional, for basting and flavor)
Equipment:
Roasting pan with a rack
Meat thermometer
Aluminum foil
Kitchen twine
Instructions:
Prepare the Turkey:
Ensure the wild turkey is properly dressed, plucked, and cleaned. Remove any remaining feathers or shot pellets because they can definitely spoil the experience. Rinse the turkey inside and out with cold water and pat it dry with paper towels.
Season the Turkey:
Season the inside cavity of the turkey with salt and pepper.
If desired, stuff the cavity with fresh herbs, onions, celery, and carrots for added flavor. This is optional but can enhance the taste of the turkey. I stuff the turkey with dressing.
Truss the Turkey (Optional):
Trussing helps the turkey cook evenly and retain its shape. Use kitchen twine to tie the legs together and secure the wings close to the body.
Preheat the Oven:
Preheat your oven to 325°F (163°C).
Melt the Butter:
In a small saucepan, melt the butter over low heat. You can also add herbs and spices to the melted butter for extra flavor.
Baste the Turkey:
Place the turkey on a rack in a roasting pan.
Baste the turkey with some of the melted butter using a basting brush. This will help keep the meat moist and add flavor.
If desired, lay bacon strips over the turkey for added flavor and moisture. The bacon will also help protect the breast meat from drying out.
Roast the Turkey:
Place the roasting pan with the turkey in the preheated oven.
Roast the turkey, uncovered, allowing it to cook at a rate of about 15-20 minutes per pound (approximately 33-44 minutes per kilogram) of meat. Use a meat thermometer to check the internal temperature of the turkey. It’s done when the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
Baste Periodically:
Periodically baste the turkey with the melted butter or pan drippings every 30 minutes or so to keep it moist and flavorful.
Rest the Turkey:
Once the turkey reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for about 20-30 minutes. This resting period helps redistribute the juices throughout the meat.
Carve and Serve:
Carve the roasted wild turkey into slices and serve with your favorite side dishes and gravy made from the pan drippings.
Roasting a wild turkey can take several hours, so plan accordingly. The exact cooking time will depend on the size of the turkey and your oven’s temperature accuracy. Make sure to use a meat thermometer to ensure that the turkey is cooked to a safe internal temperature of 165°F (74°C) in the thickest part of the thigh. Enjoy your delicious wild turkey roast!