Wild Turkey

Name: Wild Turkey
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 5 1/2-pound wild turkey; 12 ounces plain, unflavored yogurt; 1 tablespoon freshly grated ginger; 2 whole garlic cloves, crushed; 8 ounces peach jam; 1 teaspoon salt; 6 grindings white pepper; 1 cup wild rice; 3 cups water; 1 1/2 cups orange juice; 3 teaspoons salt; 1 large onion, diced; 2 tablespoons butter (not melted), plus 1 stick butter melted; 3 stalks celery, diced; 1 pound ground pork; 1 teaspoon dried thyme; 1 teaspoon crushed, dried rosemary; 1/2 teaspoon dried sage; 1/2 teaspoon dried marjoram; 1 1/2 teaspoons white pepper; 1 16-ounce can of chestnuts, drained of liquid and coarsely chopped; 2 eggs beaten

By Elaine Louie

Total Time: 4 hours 15 minutes, plus overnight refrigeration
Rating: (0)
Comments: Read comments

Featured in: A GOOD LIFE IN A GARDEN OF PLENTY

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Ingredients

Yield:6 servings

15½-pound wild turkey
12ounces plain, unflavored yogurt
1tablespoon freshly grated ginger
2whole garlic cloves, crushed
8ounces peach jam
1teaspoon salt
6grindings white pepper

Stuffing

1cup wild rice
3cups water
1½cups orange juice
3teaspoons salt
1large onion, diced
2tablespoons butter (not melted), plus 1 stick butter melted
3stalks celery, diced
1pound ground pork
1teaspoon dried thyme
1teaspoon crushed, dried rosemary
½teaspoon dried sage
½teaspoon dried marjoram
1½teaspoons white pepper
116-ounce can of chestnuts, drained of liquid and coarsely chopped
2eggs beaten

Ingredient Substitution Guide

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Preparation

Step 1
Wipe turkey inside and out and salt and pepper the cavity. In bowl large enough to hold turkey and marinade, prepare the marinade by combining yogurt, ginger, garlic and peach jam. Place turkey in the marinade, spooning marinade over turkey and into cavity. Cover the bowl and refrigerate overnight. In the morning, turn turkey in bowl, spooning marinade over exposed side.
Step 2
Meanwhile, prepare stuffing by cooking wild rice in a combination of the water, orange juice and 1 teaspoon salt. Bring to a boil, cover, lower heat and simmer 50 minutes. Turn off heat and let rice sit for 1 hour. It will swell to four times its size.
Step 3
In 2 tablespoons butter, saute onion and celery until onion becomes translucent. Add ground pork, thyme, rosemary, sage, marjoram, remaining salt and white pepper, and cook until pork is lightly browned. Add chopped chestnuts, beaten eggs and 2½ cups of the cooked wild rice. Mix thoroughly.
Step 4
Heat oven to 350 degrees. Stuff turkey, truss it and sew up the cavity. Place it on a rack in a pan. Cover the breast with cheesecloth.
Step 5
Cook for a total of 2 hours. For the first 1½ hours, baste turkey with the melted butter every 15 minutes, letting the butter drip through the cheesecloth. For the last half hour, remove the cheesecloth and baste every 15 minutes.