KAMPFIRE KOOKIN’
HOW TO ROAST A WILD TURKEY (First get the turkey!)
Turkey season is upon us. So what do you do with a turkey once you’ve bought the license, bagged your bird, and checked it in with the IDNR (Indiana Department of Natural Resources)?
First: Let’s get the feathers off (save the fan, beard, and spurs to show off to fellow sportsmen). Look for holes where turkey was shot, slice holes open, and pick out any pellets and feathers that went in with the shot.
Second: Take out the entrails. Save out the giblets (heart, gizzard, and liver) and cook separately.
Third: Salt and pepper the inside of the turkey. Fill the inside with wild rice game stuffing or Stove Top Stuffing and sew or truss the turkey shut. Rub the skin with a creamed mixture of 1/3 cup butter and 1/4 cup flour. Lay the bird on a dripping rack in a roasting pan. Cover the breast with thick slices of bacon and roast in a 500 degree oven for 30 minutes.
Fourth: When the bird is well browned, pour a mixture of 1/2 cup melted butter, the juice of a lemon, 1 teaspoon crushed black pepper, and 1 teaspoon of salt over it. Reduce the temperature to 300 degrees and roast the turkey for 2 to 3 hours depending on the size of the turkey.
Baste every 15 minutes with the pan drippings. Thicken the pan drippings with a little browned flour and add the cooked chopped giblets. Arrange the turkey on a hot platter, slice into serving size pieces, and pass the gravy.
Fifth and last: Turkey may be done in a turkey cooker with peanut oil, or spitted and cooked over a circle of hot coals (catch pan underneath) for a very nice smoky flavor (my favorite way). If spitted (don’t stuff your bird), baste the turkey with pan juices as mentioned above.
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