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Ingredientes
- 1 x wild turkey wiped dry with paper towels and liberally seasoned with Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. butter
- 2 med red onions roughly minced
- 8 x garlic cloves - (to 10) smashed
- 6 x tart apples, such as Granny Smith cored, and cut into wedges
- 1 c. unfiltered apple juice
- 1 c. dry white wine
- 1 c. chicken broth
- 3 Tbsp. flour
Direcciones
- In a large skillet, saute/fry onions and garlic in half of the butter till onions are translucent/soft. Pour contents of skillet into a large roasting pan. Fold in apples.
- Set turkey, breast-side down in pan, using apples and onions to prop up bird so which it does not fall over. Add in apple juice, wine and chicken broth. Cover well with foil and roast in a 325 degree oven for approximately 10 min per lb..
- When the meat thermometer reaches about 135 degrees, flip the bird over and remove the foil. Remove the bird from the oven when the meat thermometer reads 145 to 150 degrees. Set the bird on a carving platter. Strain the liquid from the roasting pan through a strainer into a large bowl.
- Heat remaining butter in a medium saucepan and whisk in flour to make a roux. Cook for 4 to 5 min while stirring. Gradually whisk in about 3 to 3 1/2 c. of the strained liquid (you may need to add in additional chicken broth) till gravy is of desired consistency. Season with salt and pepper. Slice turkey and serve with gravy on the side.
- Comments: Overcooking a wild turkey will result in a dry and tasteless bird. A farm-raised domestic turkey derives more than thirty percent of its calories from fat. The wild bird has only 1 percent total fataquite a difference. The best way to avoid overcooking any turkey - wild or possibly domestic - is to use a meat thermometer and roast it with the breast down. While most game cookbooks recommend removing wild turkey from the oven when the thermometer reaches 180 degrees or possibly more, in my opinion this will ruin it. Take it out at 145 to 150 degrees, let it stand for 10 to 15 min and enjoy a tender and juicy treat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1861g | |
| Calories 1733 | |
| Calories from Fat 830 | 48% |
| Total Fat 94.5g | 118% |
| Saturated Fat 58.73g | 235% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 1073mg | 45% |
| Potassium 1906mg | 54% |
| Total Carbs 186.72g | 50% |
| Dietary Fiber 27.8g | 93% |
| Sugars 116.8g | 78% |
| Protein 11.79g | 19% |
