When I first started hunting turkeys over a decade ago, I made it a point to actually use the meat. Sure, I love to see a huge Tom walking into my range, but telling the story of the hunt over dinner with loved ones is really my passion.
My grandmother taught me many things about cooking, especially when it comes to wild game, and she always said that we should do whatever it takes to get the game taste out of the meat before we serve it to people we’ll have to see again in the future.
One of my favorite recipes for wild turkey does just that with its sweet sauce on the side. It’s one thing to make a meal that looks nice on the table, but when it actually tastes good (and has a story to go along with it), then you know that your guests will really appreciate the time and effort you’ve put into it.
My grandmother’s favorite recipe for wild turkey involves gravy and some good old high calorie ingredients, so I’ve put my own twist on what I choose to serve at my dinners. Instead of high fat ingredients, this is a fairly light dish that most people really love.
Knowing how good the meal will taste, and how much my loved ones will appreciate it, makes the spring turkey season even more fun. When you’re making this recipe just remember to check the meat for shot so that nobody chips a tooth.
What you’ll need:
- 1 Wild Turkey (any size will do)
- 4 tbsp bacon grease
- 6-8 slices bacon
- 1 cup onions, chopped
- 2 cups celery, chopped
- 1 ½ cup white wine
- ½ tsp salt (or salt to taste)
- ¼ tsp pepper (or pepper to taste)
- 1 ½ cup chicken broth
- 1 cup seedless raspberry jam
- 2 tbsp orange juice
- 3 tbsp white wine vinegar
- 1 roasting bag
- Rinse turkey in cold water and pat dry. Combine onion, celery, bacon grease, and 1 cup white wine. Stuff this mixture into turkey.
- Sprinkle outside of turkey with salt and pepper, then lay slices of raw bacon over breast of the turkey.
- Place turkey inside roasting bag. Pour broth and remaining ½ cup of white wine into bag. Close bag.
- Roast turkey at 325 F until inside temperature reaches 165 F. (Cooking times will depend on weight of turkey.)
- Before carving discard onion and celery.
- Combine raspberry jam, orange juice, and vinegar. Bring to boil.
- Boil 2-3 minutes until sauce is reduced and thickened slightly.
- Spoon sauce into bottom of serving tray and lay sliced turkey on top, or spoon onto turkey slices to taste.
Recipe credit: Divine Dinner Party, 2008