TAMMY ROSE
GARNAVILLO,
IOWA
Since we have avid
hunters in our
family, I will quite
often prepare
game. Once it’s
stuffed with
apples and topped
with a unique
combination of
sauces, this wild
bird requires no
basting and cooks
up well.
roasted wild turkey
1 wild turkey ( 10 to 15 pounds)
2 large apples, quartered
6 to 8 medium red potatoes,
quartered
2 pounds baby carrots
2 medium onions, sliced
2 cups water
11⁄ 2 teaspoons seasoned salt
1 teaspoon salt
1 teaspoon pepper
1⁄ 2 cup maple syrup
1⁄ 4 cup French salad dressing
1⁄ 4 cup barbecue sauce
2 tablespoons ketchup
2 tablespoons steak sauce
1 tablespoon lemon juice
[ 1] 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; brush over the turkey.
[ 2] Cover and bake at 325° for 31⁄ 2 hours or until a meat thermometer reads 180°, basting if
desired. Turkey may be uncovered for the last
30 minutes for additional browning if desired.
Yield: 10-12 servings.
wild goose with
giblet stuffing
LOUISE LAGINESS
EAST JORDAN, MICHIGAN
This recipe is one of our favorite ways to prepare
goose, and it’s especially nice for the holidays. My
husband does a lot of hunting, so I’m always look-
ing for new ways to fix game.
1 dressed wild goose ( 6 to 8 pounds)
Lemon wedges
Salt
HUNTING & FISHING COOKBOOK
ROASTED WILD TURKEY
