Post by Decatur on Apr 13, 2009 6:37:55 GMT -5
Roast Wild Turkey with Sausage Dressing
14 lb Turkey
8 c Stale bread crumbs
Onion; finely chopped
1/2 ts Lemon rind; grated
1 ts Thyme
1/2 ts Sage
1/4 c Orange juice
1 lb Sausage
2 c Celery; diced
2 ts Orange rind; grated
Salt & Pepper
1/2 ts Majoram
1/4 c Parsley; chopped
1/2 c Butter
Wash & dry turkey & season inside with salt. Cook sausage in skillet until brown. Mix sausage with bread cubes & celery. Saute onion & add to mixture with other above ingredients. Stir in 1/4 cup of sausage fat & stuff into turkey. Close with pins. Roast at 325 degrees about 4 1/2 hours or until tender
Deep-fried Wild Turkey
1 Wild turkey, whole, dressed
2 1/2 ga Peanut oil
1 c Italian salad dressing
1/2 c Lemon juice, fresh
3 tb Onion juice
3 tb Garlic juice
2 tb Worcestershire sauce
1 tb Liquid smoke
1 1/3 oz Cayenne
1/4 c Salt
Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.
Stuffed Wild Turkey
1 (10 lbs) wild Turkey [dressed]
8 sl Bacon
1 c Onion [chopped]
1/4 c Celery [chopped]
1/2 c Water
1 pk Corn bread stuffing mix [herb-seasoned]
1 (cube) chicken bouillon
1/2 c Hot water
1/2 c Burgundy
6 sl Bacon
1/2 c Burgundy
Rinse the bird and pat dry inside and out. Brown 8 slices of bacon in a skillet `til CRISP, then drain reserving the drippings. Saute the onions and celery in the bacon drippings in a skillet `til brown, and add 1/2 cup of water and simmer fo 5 min. Combine the stuffing mix, boullion cube (dissolved in 1/2 c of hot water), 1/2 c burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and truss the turkey. Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil. Place the lid on the roaster and bake at 300 degrees F for 4 1/2 hours. Pour remaining burgundy over the turkey and bake uncovered for 40 more min. basting every 10 min. Let stand for 10 min. before slicing and serve.
Turkey Wild Rice Soup
Serves: 9
Ingredients:
3 (10.5 ounce) cans condensed chicken
broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
8 slices bacon
1/2 cup margarine 3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
2 cups half-and-half cream
1 1/2 cups cooked, diced turkey meat
2 tablespoons dry sherry
Directions:
1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.
14 lb Turkey
8 c Stale bread crumbs
Onion; finely chopped
1/2 ts Lemon rind; grated
1 ts Thyme
1/2 ts Sage
1/4 c Orange juice
1 lb Sausage
2 c Celery; diced
2 ts Orange rind; grated
Salt & Pepper
1/2 ts Majoram
1/4 c Parsley; chopped
1/2 c Butter
Wash & dry turkey & season inside with salt. Cook sausage in skillet until brown. Mix sausage with bread cubes & celery. Saute onion & add to mixture with other above ingredients. Stir in 1/4 cup of sausage fat & stuff into turkey. Close with pins. Roast at 325 degrees about 4 1/2 hours or until tender
Deep-fried Wild Turkey
1 Wild turkey, whole, dressed
2 1/2 ga Peanut oil
1 c Italian salad dressing
1/2 c Lemon juice, fresh
3 tb Onion juice
3 tb Garlic juice
2 tb Worcestershire sauce
1 tb Liquid smoke
1 1/3 oz Cayenne
1/4 c Salt
Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.
Stuffed Wild Turkey
1 (10 lbs) wild Turkey [dressed]
8 sl Bacon
1 c Onion [chopped]
1/4 c Celery [chopped]
1/2 c Water
1 pk Corn bread stuffing mix [herb-seasoned]
1 (cube) chicken bouillon
1/2 c Hot water
1/2 c Burgundy
6 sl Bacon
1/2 c Burgundy
Rinse the bird and pat dry inside and out. Brown 8 slices of bacon in a skillet `til CRISP, then drain reserving the drippings. Saute the onions and celery in the bacon drippings in a skillet `til brown, and add 1/2 cup of water and simmer fo 5 min. Combine the stuffing mix, boullion cube (dissolved in 1/2 c of hot water), 1/2 c burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and truss the turkey. Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil. Place the lid on the roaster and bake at 300 degrees F for 4 1/2 hours. Pour remaining burgundy over the turkey and bake uncovered for 40 more min. basting every 10 min. Let stand for 10 min. before slicing and serve.
Turkey Wild Rice Soup
Serves: 9
Ingredients:
3 (10.5 ounce) cans condensed chicken
broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
8 slices bacon
1/2 cup margarine 3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
2 cups half-and-half cream
1 1/2 cups cooked, diced turkey meat
2 tablespoons dry sherry
Directions:
1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.