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1
In a large skillet, saute/fry onions and garlic in half of the butter till onions are translucent/soft.
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2
Pour contents of skillet into a large roasting pan.
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3
Fold in apples.
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4
Set turkey, breast-side down in pan, using apples and onions to prop up bird so which it does not fall over.
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5
Add in apple juice, wine and chicken broth.
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6
Cover well with foil and roast in a 325 degree oven for approximately 10 min per lb..
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7
When the meat thermometer reaches about 135 degrees, flip the bird over and remove the foil.
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8
Remove the bird from the oven when the meat thermometer reads 145 to 150 degrees.
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9
Set the bird on a carving platter.
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10
Strain the liquid from the roasting pan through a strainer into a large bowl.
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11
Heat remaining butter in a medium saucepan and whisk in flour to make a roux.
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12
Cook for 4 to 5 min while stirring.
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13
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.
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14
Season with salt and pepper.
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15
Slice turkey and serve with gravy on the side.
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16
Comments: Overcooking a wild turkey will result in a dry and tasteless bird.
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17
A farm-raised domestic turkey derives more than thirty percent of its calories from fat.
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18
The wild bird has only 1 percent total fataquite a difference.
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19
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.
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20
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.
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21
Take it out at 145 to 150 degrees, let it stand for 10 to 15 min and enjoy a tender and juicy treat.
