Here's a recipe for roasted wild turkey:
- 12 to 15 lb wild turkey
- 1/2 cup of butter, softened
- 2 tablespoons of sea salt
- 2 teaspoons of freshly ground black pepper
- 2 teaspoons of dried sage
- 2 teaspoons of dried thyme
- 1 teaspoon of paprika
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 4 garlic cloves, peeled and smashed
- 2 cups of chicken broth
- 1/2 cup of dry white wine
1. Preheat your oven to 325°F.
2. Remove the giblets and neck from the turkey's cavity, rinse the turkey well and pat it dry with paper towels.
3. In a bowl, mix together the softened butter, sea salt, black pepper, sage, thyme, and paprika until it forms a spreadable paste.
4. Carefully loosen the skin from the breast of the turkey, taking care not to tear it.
5. Spread the butter mixture underneath the skin, coating the breast meat as evenly as possible.
6. Stuff the turkey's cavity with the quartered onion, lemon, and smashed garlic.
7. Place the turkey in a roasting pan and pour the chicken broth and wine into the bottom of the pan.
8. Cover the turkey loosely with foil and place it in the preheated oven.
9. Roast the turkey for approximately 3 to 4 hours, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and the juices run clear.
10. Remove the foil during the last 30 minutes of cooking to allow the skin to brown and crisp up.
11. Once the turkey is fully cooked, let it rest for 15 to 30 minutes before carving and serving.