Fowl
West Ridge Hunting Club, Inc.
West Virginia
page 1
Roasted Wild Turkey                           by: author unknown
W/ Raspberry Sauce

1  wild turkey  
3-4  tablespoons bacon fat  
6-8  slices raw bacon  
1  cup chopped onions  
2  cups chopped celery  
1 1/2  cups dry white wine  
1/8  teaspoon salt  
1/8  teaspoon pepper  
1 1/2  cups chicken broth  
1  cup seedless raspberry jam  
2  tablespoons orange juice  
3  tablespoons white wine vinegar  

Wash & dry turkey.
Mix onion, celery, bacon fat, & 1 cup wine, & stuff bird with mixture.
Salt & pepper the bird.
Lay the bacon slices over the turkey breast.
Place bird in roasting bag & pour in broth & remaining wine.
Close bag & roast at 300 degrees for 20-25 minutes per pound.
Discard onion & celery before serving.

For sauce, combine in skillet the raspberry jam, orange juice, & vinegar
(also the fresh raspberries, if you're using them).
Bring to a boil & cook 2-3 minutes, until sauce is reduced to desired
consistency (it will thicken as it cools).
Spoon sauce in a pool on serving plate, & top with slices of the turkey
breast.
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