WILD TURKEY ROASTED IN A BAKING BAG
6 to 10 servings
Roasting wild turkey in a bag keeps it from losing precious juices. Please read About Wildfowl and About Wild Turkey.
If desired, wet-brine the turkey for up to 24 hours. Preheat the oven to 375°F. Have ready a large roasting bag. Pat dry:
- One 6- to 10-pound wild turkey
Rub with:
- Salt and black pepper
Generously slather the turkey with:
- 4 tablespoons (½ stick) butter, softened
If desired, stuff with:
- (3 celery ribs, cut into 1-inch pieces)
- (1 onion, quartered)
Tie the legs together. Put the turkey in the roasting bag, tie the bag closed, and place it in a roasting pan. Roast until the internal temperature of the breast reaches 155°F and the juices from the thigh are just slightly pink when the skin is pierced, about 10 minutes per pound. Remove the turkey from the oven and let stand for about 20 minutes before removing from the roasting bag and carving. If you would like a gravy, use the juices to prepare: