Best Roasted Wild Turkey W Raspberry Sauce Recipes

TURKEY BREAST WITH ORANGE-RASPBERRY GLAZE

Steps:

• Place turkey breast in a 13x9x2-inch pan.
• Pour orange juice over breast, and sprinkle with orange rind, sage, thyme, and pepper.
• Cover and bake at 325* for 1 1/2 hours or until meat thermometer registers 170*, basting breast frequently with pan drippings.
• Transfer turkey to serving platter.
• Measure 1 cup pan drippings, adding water, if necessary, to obtain that amount; strain and set aside.
• Combine cornstarch and water in a small saucepan, stirring well.
• Add raspberries, sugar, and reserved pan drippings.
• Cook over medium heat until sauce thickens, stirring frequently.
• Serve with turkey.
• Yield: 8 to 10 servings.

TURKEY BREAST TENDERLOINS WITH RASPBERRY SAUCE

Steps:

• Sprinkle turkey with salt and pepper. In a large nonstick skillet over medium heat, brown turkey in oil on all sides. Cover and cook until a thermometer reads 165°, 10-12 minutes. Remove and keep warm., Combine cornstarch and juice until smooth; add to the pan. Stir in the steak sauce, preserves and lemon juice. Bring to a boil; cook and stir until thickened, about 1 minute. Slice turkey; serve with sauce.

SPICY TAINO GUANAHO (WILD TURKEY)

Steps:

• Wash the turkey parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowly pound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste.
• Spread the mixture evenly over the turkey parts, lifting the chicken pieces to ensure distribution of the marinade to the bottom of the turkey parts. Sprinkle all parts with paprika. Cover and refrigerate overnight. If no mortar and pestle is available, execute the steps in a blender set on low speed until all the ingredients are coarsely chopped, then remove the canister, add the oil and shake or stir to break down the paste and blend the ingredients.
• In a preheated deep skillet, over low-to-medium heat, arrange marinated turkey pieces side by side and brown the turkey on all sides. Spread the chopped onions, chopped tomatoes, and drizzle the burgundy over the chicken parts.
• Cover and finish cooking on low heat for approximately 35 minutes. Remove from heat and sprinkle chopped cilantro on the chick prior to serving. You may serve directly from the skillet.
• Garnish with lemon wedges.

ROASTED WILD TURKEY

Steps:

• Preheat oven to 325°. Place turkey on a rack in a roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over vegetables. Combine seasoned salt, salt and pepper; rub over turkey. Combine remaining ingredients; spoon over the turkey. , Cover and bake until a thermometer reads 170°, 3-1/2 hours, basting occasionally if desired. Turkey may be uncovered for the last 30 minutes for additional browning if desired.

WILD TURKEY BREAST

Steps:

• Mix the dressing and wine.
• Pour into a 1 gallon size zip-lock bag.
• Add the turkey breast and marinate overnight, turning at least once.
• Drain off the marinade & discard.
• Sprinkle turkey breast with the seasonings.
• Place in oven roasting bag.
• Melt the butter in the olive oil and add to the turkey breast.
• Place the roasting bag & turkey breast in a 9"x5" loaf pan.
• Bake at 350 degrees for 1 1/2 hours.

ORANGE BASTED WILD TURKEY

Steps:

• Preheat oven to 350°F.
• Insert thermometer into the thickest part of the breast or thigh without touching bone.
• Sprinkle the bird with as much soy sauce as you would like (and then add more).
• Season the turkey with pepper.
• Cover turkey loosely with foil and bake for an hour.
• Baste the bird frequently with the frozen orange juice concentrate until it is gone.
• Finish cooking, covered, until thermometer reads 170°F.