Roasted Wild Turkey
Roasted Wild Turkey
1 onion, sliced
4 carrots, chopped
4 celery stalks, chopped
4 cloves of garlic
1 whole wild turkey
8 sprigs of fresh parsley
8 sprigs of sage
3 cups of stock
Preheat the oven to 300 degrees. Place onion, carrots, celery and garlic in the bottom of a roasting pan and drizzle with olive oil. Place the turkey on top and drizzle with olive oil and salt and pepper. Place parsley and sage inside the bird. Cover the roasting pan with foil or a lid and cook for 6-8 hours, depending on the size of the bird until it falls apart.
Strain the broth. Remove meat and discard the bones and vegetables. You can can the broth and use the meat for dishes like Waldorf Salad, White Spinach Lasagna, or Pot Stickers. You can also divide the meat and broth into jars add in some fresh carrots and celery and can as the base for soup to use throughout the year or make a batch of turkey noodle soup to enjoy right away.
