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Category: Main courses

Roasted Wild Turkey

Dear SOS: In November 1998 you printed a letter requesting the turkey and cornbread dressing served at the Windows on the World Restaurant at the World Trade Center in New York. I've used these recipes, and family and friends have ... Read more

Total time: 2 hours | Serves 6 to 8
  • 1 (12-to 14-pound) turkey
  • Salt
  • Freshly ground pepper
  • 2 to 3 bay leaves
  • 1 head garlic, unpeeled, split in half
  • 1 onion, diced
  • 1 cup hot water, plus more as needed
  • 3 tablespoons melted salted butter

Step 1Heat the oven to 425 degrees.

Step 2Season the turkey inside and out with salt and pepper to taste. Place the bay leaves, garlic and onion inside the cavity. Set the turkey, breast side down, on a rack in a roasting pan. Pour water into the pan and roast 30 minutes.

Step 3Turn the turkey breast side up, brush with the melted butter, reduce the heat to 350 degrees and roast until the juices run clear when the thigh joint is pierced with a fork and when a meat thermometer inserted in the thickest part of the thigh registers 165 degrees, 1 to 1 1/2 hours, adding more water to the pan as needed.

Step 4Remove the turkey from the oven and allow to stand 20 minutes before carving. Serve with Corn Bread Stuffing.

Each of 8 servings:
544 calories; 232 mg sodium; 210 mg cholesterol; 26 grams fat; 8 grams saturated fat; 2 grams carbohydrates; 71 grams protein; 0.32 gram fiber.
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