Wild Turkey with Fruit Stuffing

The guys got their turkey outside of Goderich, Ontario in a snow covered field and the flavour was nutty, buttery and rich. The turkey had fed well on grains and berries! Adding butter to the skin ensured a moist meat and crisp skin. The spice rub added a little “zing” but did not take over the natural game flavour. The traditional way of stuffing the cavity of the bird was replaced by cooking the dressing in a separate pan. This ensures kitchen hygiene and we roasted the meat to an internal temperature of 180 f, using a probe thermometer to monitor the doneness. Be sure to sanitize all of your kitchen surfaces after handling game birds to avoid cross-contamination. We set up the meal with a kitchen buffet with plenty of fresh vegetables, roasted sweet potatoes, tomato salad, a cheese tray, red currant preserves, wine and even a tea-flavoured cheesecake! Talk about wild in the kitchen!

Serves 8

1 wild turkey, rinsed and patted dry with paper towels
½ cup butter, melted
2 Tbsp seasoning spice (see on the website)
2 lemons
1 onion, peeled and quartered
salt and pepper
4 sprigs fresh thyme
2 sprigs fresh rosemary

Sauce:

• Preheat oven to 375 f and set turkey into a roasting pan (backbone down). Use the onion pieces and 1 cut up lemon to support the bird in an upright position.
• Spread the melted butter over the surface of the turkey (you can use your hands or a paint brush) and season with salt, pepper and the spice mixture.
• Cut the other lemon in half and place inside the cavity with the thyme and rosemary.
• If using a probe thermometer, place in the thigh area next to the bone.
• Set in the oven. Baste every 15 minutes with the pan drippings.
• The total cooking time should be around 2 hours but use a thermometer as your best judge. The internal temperature of the meat should reach 180 f.

Once the turkey is cooked, remove to a platter and use the roasting pan for the gravy. Discard the lemon pieces and place the pan of medium-low heat. Stir in the flour and cook in the drippings until the flour takes on a golden brown colour. Stir often to avoid scorching.

• Add the chicken broth and stir to get rid of lumps.
• Simmer gently for 10 minutes and season with salt and pepper. If the sauce gets too thick, add a little more broth or water. Strain the sauce into a gravy boat.

To carve the wild turkey:

• Use the sharpest knife you have and remove the two legs.
• Cut off the drumsticks at the joint and carve the thighs and place on the platter.
• Remove the two breasts from the carcass by cutting on either side of the keel (breastbone) and following the natural seams to the wing bone and along the rib cage.
• The breasts can then be sliced and placed on the platter.

Serve with the hot gravy and all the trimmings. Enjoy!

Fruit Stuffing

Bake in a 6x9 pan, buttered or sprayed with oil.
5 cups bread, cut into cubes
2 cups chicken broth
2 Tsp brandy
1 egg
¼ cup onions, diced
¼ cup celery, diced
¾ cup dried fruits, apricots, raisins, cranberries
2 Tbsp fresh herbs, thyme or marjoram or parsley
salt and pepper

• Mix all of the ingredients in a large bowl.
• Place in baking dish and cook for 25 minutes at 375 f.
• If the dressing starts to get too dark, simply cover with foil for the duration of the cooking time.

From Micheal Olsen, Canada in the Rough ... WOW!