The flavor of a wild turkey will beat a domestic butterball any day, and slow roasting will assure a tender bird. For the best results age the turkey in the refrigerator for 2 to 3 days before cooking. It will make a big difference.
Ingredients:
2 breast fillets from a wild turkey, skin on.
Brine: 4 cups water, 3 tbsp salt. 2 tbsp brown sugar
2 tsp Thyme
1 tsp garlic powder
1 tsp black pepper
1 tsp sage
1/2 tsp basil
1 cup water
1 tsp Worcestershire sauce.
3 or 4 tsp butter
2 or 3 slices bacon
Directions: Heat oven to 250 degrees. Combine water, salt and brown sugar to make brine, and soak the breast fillets in it for 1/2 hour. Remove the fillets, rinse, and dry. Use cooking twine to tie the two fillets together into a roast, with the skin out.
Sprinkle the spices onto the roast, and rub them in a little. Melt the butter and add the Worcestershire. Brush butter over the entire outside of the roast. Place the roast in a roasting pan and add the cup of water. Place the bacon strips on top of the roast.
Bake covered 1/2 hour for each pound of meat until the center is at least 165 degrees. Allow roast to rest 15-20 minutes before serving.
— Terry Otto
