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Dissolve the salt and sugar in the water, then submerge the bird and place the container in the refrigerator or an ice-filled cooler for 24 to 48 hours. Don't be afraid to experiment with other.

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Cover the tray with aluminum foil and place it in an oven set to 150 degrees. Bake for two hours for larger breasts and 1.5 hours for smaller breasts. When done, remove the breast, pat it dry, lightly coat it with olive oil, and sear each side for one minute on a 600-degree skillet or grill.

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1. 1 wild turkey (about 10 pounds) Preheat oven to 350 degrees F (175 degrees C). Rinse the turkey inside and out with cold water. Pat dry with paper towels. 2. 1 cup (2 sticks) unsalted butter, melted. Rub the turkey inside and out with the melted butter. Season with salt and pepper to taste.

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How To Make baked wild turkey. 1. Preheat oven to 350 degrees. 2. Salt and pepper turkey. 3. Melt butter and add the remaining ingredients. 4. Marinate turkey overnight.

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Season the turkey inside and out with salt and pepper. Combine 1/2 teaspoon salt and 1/4 teaspoon pepper with the bacon, lemon, onion, garlic and herbs. Spread mixture in the area you've created between the skin and the breast. Place turkey, breast side down, in a roasting pan. Arrange carrots, celery, potato and onion under each side of the.

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Preheat oven to medium heat. 325°F /165°C. Allow bird to air dry for about 30 minutes. Rub skin and cavity with oil or melted butter. Lightly rub salt (use very little salt) and pepper onto skin and in the cavity. Poke holes in lemon or orange with a metal skewer or long tined fork.

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Preheat the Oven: Preheat your oven to 375°F (190°C) and position the rack in the center. Prepare the Turkey Breast: Pat the wild turkey breast dry with paper towels. This will help the skin to crisp up during roasting. Season the Turkey: Rub the turkey breast with olive oil, then season it generously with salt, pepper, and your choice of.

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Combine the ground turkey with the egg, then add the chili, bell pepper, shallots, chili powder, cumin, and garlic. Mix well to blend and season the mixture with salt and pepper. Preheat your grill over medium-high heat, oiling it or using a nonstick pan. Mold your turkey meat mixture into six equal mounds, shaping it to patties.

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1. When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes. 350 ˚F / 177 ˚C. 2. Combine butter, herbs, garlic and 1 tsp salt and 1 tsp pepper. 3. Spread the herbed butter under the skin of the breast and other places on the turkey you can get under the skin. 4.

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Bring to a boil about two gallons of water. Add a tablespoonful of dishwashing detergent. Place the turkey in the tub or cauldron, holding it by the lower legs. With a small pot, dip and pour scalding water over the carcass, being sure to pour water on all the dry places.

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For wild turkey breast, set it at 145 degrees and let it do its thing for 3 to 4 hours while the meat, encased in the vacuum bag, bathes in its own juices while being cooked by the surrounding hot water. The process pretty much poaches the meat rather than cooking with dry heat with a grill or oven. Once done, the temperature will be exactly.

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Keep all of this in mind as you cook your prize. 2. Lose the feathers. Perhaps the best way to ensure an easy turkey preparation session in the kitchen is to start plucking the feathers right away. Don't shoot the bird, take it home, and then take your time before getting to work.

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How to Cook Wild Turkey. I prefer to field dress, breast, remove thighs and drums, and age in refrigerator for at least 48 hours, then freeze or prepare and cook. I place the thighs and drums in the freezer until I've acquired enough for a meal or appetizer or enough to test and sample recipes. The breast is tender, thus this requires dry.

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Directions. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.

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Mix melted butter and olive oil. Pour over turkey breast. Place roasting pan in oven and bake at 350°F for 1½ hours, basting frequently or if using a roasting bag, follow the manufacturers instructions for turkey, though wild turkey will cook more quickly. You can make a gravy with the cooking liquids! Pour the liquids into a small fry pan.

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Slow cooking: Roasting the wild turkey at a low temperature for an extended period can result in tender, juicy meat. Smoking: Smoking the turkey using wood chips adds a smoky flavor that pairs well with the gamey taste. Grilling: Grilling the wild turkey over indirect heat helps retain its moisture and imparts a delicious, smoky flavor.