Wild Turkey Roast-2

1 wild turkey, put in brine for 24 hours, completely immersed.

Brine:

5 quarts water

1/2 cup salt

1/4 cup brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

Drain turkey. Wipe dry as thoroughly as possible with paper towel, let set out one hour longer -to dry. Rub inside and out with lemon juice. Smoke six hours in smoker.

Stuff with your favorite stuffing or the following:

1/4 cup butter

1/3 teaspoon salt

1/4 teaspoon pepper

1 cup chopped onion

1/2 cup chopped celery

1 teaspoon poultry seasoning

4 - 6 slices bacon

3/4 teaspoon rosemary

1/8 teaspoon crushed thyme

5 cups day old bread, cubed

1/2 cup milk

1 egg, beaten

Melt butter, add onion and celery. Cook until tender. Mix together with seasoning, bread, milk and eggs, spoon loosely into cavity.

Mix together:

1 cup melter butter

1/8 teaspoon pepper

1 teaspoon salt

Rub turkey inside and out.

Cover breast with bacon slices and cheese cloth soaked in melted butter or bacon fat. Place turkey breast side up on a rack in roasting pan. Bake in 325 degree oven until leg and second joints move loosely.

Baste with:

1/4 cup butter

1/3 cup white wine

Guard against overcooking. Cook turkey giblets and neck for stock. Use with pan drippings for gravy.

Copyright 1998-2014 Stephen Ricciardelli