Apple Roasted Wild Turkey
- 1 wild turkey wiped dry with
- paper towels and liberally seasoned with
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup butter
- 2 medium red onions roughly chopped
- 8 garlic cloves - (to 10) smashed
- 6 tart apples, such as Granny Smith cored, and cut into wedges
- 1 cup unfiltered apple juice
- 1 cup dry white wine
- 1 cup chicken broth
- 3 tablespoons flour
In a large skillet, sauté onions and garlic in half of the butter until onions are translucent. Pour contents of skillet into a large roasting pan. Mix in apples.
Set turkey, breast-side down in pan, using apples and onions to prop up bird so that it does not fall over. Add apple juice, wine and chicken broth. Cover well with foil and roast in a 325 degree oven for approximately 10 minutes per pound.
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 minutes while stirring. Gradually whisk in about 3 to 3 1/2 cups of the strained liquid (you may need to add additional chicken broth) until gravy is of desired consistency. Season with salt and pepper. Slice turkey and serve with gravy on the side.
This recipe yields ?? servings.
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