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D'Artagnan's Glorious Game Cookbook
D'Artagnan's Glorious Game Cookbook
Ariane Daguin; George Faison; and Joanna Pruess.
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Roasted Wild Turkey with Bourbon-Pecan Stuffing


From: D'Artagnan's Glorious Game Cookbook
By: Ariane Daguin, George Faison, and Joanna Pruess


 
Ingredients
  • 1 Wild Turkey, 7 to 8 pounds, giblets and neck removed, rinsed and patted dry
    		•
  • 1/2 tbs olive oil, plus oil to brush on aluminum foil
    		•
  • 1 cup sweet Italian sausage meat, removed from casing and crumbled
    		•
  • 1 small onion, finely chopped
    		•
  • 1 rib celery, finely chopped
    		•
  • 1 1/2 tsp chopped fresh rosemary leaves, or 1/2 tsp dried rosemary, crumbled
    		•
  • 1 1/2 tsp chopped fresh thyme leaves, or 1/2 tsp dried thyme
    		•
  • 3/4 cup bourbon
    		•
  • 1/4 cup pecan halves, coarsely chopped
    		•
  • 1 egg, beaten
    		•
  • 6 slices stale Italian bread, crumbled, about 6 cups
    		•
  • 4 1/2 to 5 1/2 cups turkey or chicken stock
    		•
  • Salt and freshly ground black pepper to taste
    		•
  • 2 tablespoons all-purpose flour
    		•
    Serves 6    


    Instructions

    1. Preheat oven to 450 F. Brush a piece of aluminum foil with oil and place it on a rack in a roasting pan.

    2. Heat 1/2 tablespoon oil in a large heavy skillet over medium-high heat. Add sausage and cook until browned and no pink remains, 5 to 6 minutes, stirring and breaking it up as it cooks. Pour off all but 2 tablespoons of fat. Add onion, celery, rosemary, and thyme, and cook until onion is soft. Add 1/4 cup of the bourbon and bring to a boil. Remove from heat and let cool.

    3. Combine sausage mixture with pecans and egg. Add bread, 1/2 cup of the stock, salt and pepper, and gently toss to blend. Stuffing should be a little dry. Set aside to cool.

    4. Stuff turkey loosely with stuffing, truss, and set it breast side down on foil-covered rack in roasting pan. Add 2 to 3 cups of the stock and 1/4 cup bourbon to bottom of pan and place in oven. After 10 minutes turn heat down to 325 F and roast for 20 minutes more, basting with pan juices every 10 minutes.

    5. Turn turkey on one side and roast 30 minutes. Turn to other side and roast 30 minutes more. Turn turkey breast side up and roast 15 minutes longer. Continue to baste every 10 minutes. Turkey is done when meat is soft to the touch, leg moves easily in the joint, and an instant-read thermometer measures 180 to 185F when inserted into deepest part of thigh. Remove turkey from pan and set aside, breast side down.

    6. Pour pan juices into a bowl or fat separator and skim off as much fat as possible. Reserve about 2 tbs of fat. Add enough of the remaining stock to pan juices to make 1 1/2 cups liquid. On top of stove, add fat to roasting pan and sprinkle on flour. Stir over medium heat until flour begins to brown. Whisk in pan juices and remaining 1/4 cup bourbon, and bring to a boil for 5 minutes. Season with salt and pepper to taste.

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