Thanksgiving Wild Turkey From 'The Wild Chef'

1. 1

   Preheat the oven to 350u00b0F (180u00b0C). Render half of the minced fatback slowly in a heavy-bottom saute pan. Reserve and keep warm.

2. 2

   Dry the turkey very well with paper towels. Using a brush, coat the exterior with some of the warm minced fatback and season well with salt and pepper inside and out.

3. 3

   Heat up the remaining minced fatback on medium. Add the onion and season with salt and pepper. Cook for 5 minutes, stirring occasionally, then add the celery and cook for 5 minutes more. Add the garlic and cook for 1 minute. Remove from the heat and add the toasted bread. Moisten with stock and add the minced herbs. Taste the bread cubes and add more broth and herbs as needed-they should be moist and tasty. Gently fill the cavity of the turkey with this mixture, and cover the breast with the remaining slices of fatback.

4. 4

   Place the turkey, breast side up, in a heavy roasting pan and put it in the oven. Roast for 1 hour. Remove the fatback, raise the oven temperature to 375u00b0F (190u00b0C), and continue roasting for 1 hour to brown the breast. Remove the turkey as soon as it registers 160u00b0F (71u00b0C) on an instant-read thermometer inserted into the thickest part of the thigh, away from the bone.

5. 5

   Let the turkey rest for at least 20-30 minutes before carving it across the grain with a sharp knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.