The Golden Egg: Roasted Wild Turkey with Apple-Sausage Dressing

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D'Artagnan's Glorious Game Cookbook

Ariane Daguin; George Faison; and Joanna Pruess.
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Roasted Wild Turkey with Apple-Sausage Dressing

From: D'Artagnan's Glorious Game Cookbook
By: Ariane Daguin, George Faison, and Joanna Pruess

Ingredients
1 Wild Turkey, 6 to 8 pounds, giblets and neck removed, rinsed and patted dry Coarse salt and freshly ground black pepper to taste
2 carrots, sliced
2 ribs celery, sliced
1 medium onion, sliced
1 small parsnip, chopped
1 bay leaf
6 cloves garlic
1 teaspoon black peppercorns
3 juniper berries
3 1/2 tbs unsalted butter, at room temperature
2 cups sweet apple cider
Apple-Sausage Dressing (recipe follows)
2 tbs all-purpose flour
2 cups chicken stock

Instructions

1. The day before roasting, season turkey inside and out with salt and pepper. Truss turkey with kitchen twine and refrigerate uncovered overnight.

2. When ready to cook, preheat oven to 500 F.

3. Put carrots, celery, onion, parsnip, bay leaf, garlic, peppercorns, and juniper berries in a heavy roasting pan large enough to hold turkey. Rub turkey all over with 1 1/2 tablespoons of the butter, then place on top of vegetables.

4. Put turkey in oven, reduce heat to 325 F, and roast uncovered for 45 minutes, basting frequently with remaining 2 tablespoons of butter. Pour apple cider into pan and cover turkey loosely with aluminum foil. Continue roasting for 45 minutes more, basting every 15 minutes. While turkey roasts, prepare Apple-Sausage Dressing, and about 40 minutes before turkey is done roasting, put dressing in oven.

5. Uncover turkey and roast 10 to 15 minutes to brown skin further. Drumsticks should move easily in the sockets, and meat should mneasure 180 to 185 F when an instant-read thermometer is inserted into deepest part of thigh. Do not overcook. Transfer turkey to serving platter and cover with foil.

6. Pour off excess fat from roasting pan, leaeving cider and pan drippings. Place pan over medium heat and stir in flour. Cook flour 3 to 4 minutes, stirring constantly. Pour in stock and bring to a boil. Lower heat and simmer until gravy is thickened, about 10 to 15 minutes. Season to taste with salt and pepper, then strain into a bowl, and serve with turkey and dressing.

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