Roast Wild Turkey

 

Taste of the Wild

 

 

Submitted by Outdoor News Reader: Jean Hedtke

 

3 cans (14 oz.) Swanson chicken broth

3 cans beer (any kind)

1 teaspoons salt

1 teaspoon pepper

1 teaspoon celery salt

1 teaspoon dill weed

1 teaspoon seasoning salt ( or seasoning you like)

1 teaspoon garlic salt

4 tablespoon vegetable or olive oil

3 cups of water

2 sticks of butter

 

I roast the breast, legs and thighs. After cleaning bird, wash thoroughly and pat dry with paper towel. I like to leave the bird rest in a plastic bag in refrigerator overnight. This helps to drain off any leftover blood. When you are ready to roast your bird put all of the above ingredients into a large Nesco-type electric roaster. Place your breasts, legs and thighs, so they are covered by the liquid. If not covered, add more beer or water.

Roast 5 hours at 350 degrees F.

 

 

 

 

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