The general process of roasting a wild turkey whole is not much different from the birds you are used to cooking each Thanksgiving. Though these taste somewhat gamier, they will blend well with all of your standard turkey recipes. The primary difference between wild turkeys and the standard variety you see on supermarket shelves is the shape of the body. While farmed turkeys are bred for generous amounts of breast meat, wild turkeys must have less muscle in the air in order to fly. Though this meat is more delicious than the domesticated variety, there isn’t very much of it.
You can bring out the additional flavor of a wild turkey by rubbing in bacon fat, salt, and pepper, and filling the cavity with coarsely chopped garlic and onion before roasting. A more complex recipe with delicious results includes a wild mushroom sauce to drizzle over your turkey after it roasts. Before putting the bird in the oven, rub with olive oil and a mixture of salt, pepper, garlic powder, paprika, and onion powder. Start the oven at 375 degrees and roast for twenty minutes, then reduce the heat to 325 to finish cooking.
In the meantime, mix one egg, two tablespoons of milk, and one tablespoon of cornstarch until completely combined. On the stovetop, melt enough butter to sauté ¼ cup chopped green onions and half a pound of sliced mushrooms. Once the veggies are limp, add in one cup of chicken broth or a can of condensed cream of chicken soup, and bring the mixture to a boil, then reduce to a simmer.
Fold in the milk mixture, and turn the heat to low. Keep stirring until the sauce becomes thick. Stir in two tablespoons of lemon juice and ¼ cup white wine, and simmer for eight to twelve minutes. Your mushroom sauce will be a delicious addition to your roasted wild turkey.
