People either love or hate turkey. I don’t mind turkey although I definitely love recipes that make turkey more moist - and fatty!
Modern turkeys are bred for high amounts of muscle meat which is actually the least nutritious meat. In fact, eating meat too high in lean protein can lead to starvation symptoms because you need fat soluble vitamins, especially Vitamin A, to utilize proteins in your body. I’m excited to try this turkey, which is a ___ breed, because I’m hopeful it will give more proper ratios. It also likely will be needing special cooking care to keep it tender and that special care is usually adding plenty of fat.
If you need this to be dairy free, you could substitute a different fat than butter but butter just makes everything better.
A note about the fat on your bird: properly fed birds (like turkey & chicken) will have yellow colored fat!
Ingredients:
1 Wild Turkey (Mine was 8 lb. 13 oz.)
½ Stick of Kerrygold Butter
Wild Rice Stuffing
Directions:
Preheat oven to 400.
Remove the giblets from your turkey & set aside.
Rinse turkey inside and out. Pat dry.
Coat turkey well with butter and place in a glass baking dish, breast side down. Cover with parchment paper and foil.
Place in the oven for 45-50 minutes.
Decrease the oven temperature to 325 and bake for 2 ½ to 3 hours.
Remove the bird from the oven. Uncover and turn so the large opening of the cavity is face up. Add wild rice stuffing to the cavity of the bird.
Press the stuffing firmly into the cavity so it does not fall out. Turn the bird back over so it is again breast side down.
Cook for another 40 minutes with the cover on. Remove the cover and cook for an additional 15 minutes to further brown the skin.
Carve and enjoy!
You can also pour off the gravy to enjoy with your bird.
Roasted Wild Turkey
Ingredients
- 1 Wild Turkey (Mine was 8 lb. 13 oz.)
- ½ Stick of Kerrygold Butter
- Wild Rice Stuffing
Instructions
- Preheat oven to 400.
- Remove the giblets from your turkey & set aside.
- Rinse turkey inside and out. Pat dry.
- Coat turkey well with butter and place in a glass baking dish, breast side down. Cover with parchment paper and foil.
- Place in the oven for 45-50 minutes.
- Decrease the oven temperature to 325 and bake for 2 ½ to 3 hours.
- Remove the bird from the oven. Uncover and turn so the large opening of the cavity is face up. Add wild rice stuffing to the cavity of the bird.
- Press the stuffing firmly into the cavity so it does not fall out. Turn the bird back over so it is again breast side down.
- Cook for another 40 minutes with the cover on. Remove the cover and cook for an additional 15 minutes to further brown the skin.
- Carve and enjoy!
- You can also pour off the liquid to enjoy as a gravy.