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Buck Thorn's Wild Turkey with Wild Turkey plus Glaze and Gravy
Thanks to Buck Thorn for sharing this recipe.

This is a recipe for all you successful turkey hunters. However, a store-bought turkey will work. It just won’t have the more intense, more savory lip-smackin’ flavor only wild game has.

~ 1 wild turkey, 10 - 12 lbs.
~ 1 medium onion, halved
~ 1 orange, halved
~ ground black pepper to taste
~ 1/2 lb. thickly sliced Wild Boar bacon or any thick sliced pork bacon

Preheat the oven to 500 degrees F.

Place the onion and orange in the cavity of the turkey and dust the outside with black pepper.

Cover the turkey breast and legs with the bacon, truss the turkey and place on a V-shaped rack in a greased roasting pan.

Cook for 15 minutes and immediately reduce the heat to 375 degrees F and cover with foil.

Cook 15 – 20 minutes per pound or until a leg feels very loose when wiggled. Baste occasionally with pan drippings.

Brush with the glaze (recipe below) during the last 1 hour of cooking.

Remove the turkey from the oven and let stand for 20 minutes before carving.

Enjoy with your favorite sides and the homemade gravy.

Prep & Cook Time: 3 to 4 hours. Serves 8-10


~ 1 cup cranberries
~ 1/4 cup fresh orange juice
~ 1/3 cup apricot jam
~ 3 tbsp Kentucky’s Finest Wild Turkey (80 proof) Bourbon plus 2 fingers for the chef!

Combine the cranberries, orange juice, jam, and bourbon in a small saucepan.

Bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally for 2 minutes.

Giblet & Egg Gravy

~ finely chopped neck and giblets from that turkey or substitute
~ 1/4 cup each chicken livers and gizzards.
~ 3 tbsp butter
~ 3 tbsp all-purpose flour
~ 3/4 tsp salt
~ 1/2 tsp black pepper
~ 3 cups chicken broth
~ 3 tbsp dry sherry
~ 1 large hard boiled (turkey?) egg sliced

Over medium heat, melt butter in a small sauce pan.

Add the meat, flour, salt and pepper. Cook while constantly stirring for two minutes.

Slowly stir in the broth.

Reduce heat and simmer until meat is cooked and the gravy thickened.

Stir in the sherry and egg slices before serving.

Serve with usual sides including the rest of that bottle of Wild Turkey!

"Now sit down, make sure you have ample elbow room so’s to not hurt anybody and gobble it up!" - Buck

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