Shoveler
03-29-2001, 09:12 PM
This recipe sounds good.
Received from www.thesportingchef.com
Wild Turkey with Roasted Peppers
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6 servings
1 average wild turkey, skin intact
1/2 pound smoked bacon; diced and cooked, but not crispy (reserve half of the grease)
1/2 teaspoon dried chili flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
4 jalapeno peppers, halved and seeded
4 - 6 bell peppers, any color (I use a variety); halved and seeded
1 yellow onion, quartered
1/2 cup Madeira wine
4 tablespoons chilled butter
*** salt and pepper to taste
Combine bacon, reserved bacon grease, chili flakes, salt, pepper and garlic. Using your hands, separate the skin from the body, starting at the neck. Be careful not to tear the skin. Spread the bacon mixture evenly over the breasts and under the skin. Place turkey, breast side down, in a large roasting pan. Cut some wedges out of onions, potatoes or apples and place them under the breast so that it doesn't fall over. Place peppers and onions in a roasting pan and cover with foil. Roast in a 325 degree oven until a thermometer placed into the thigh reads 150 degrees. Remove the bird and let stand for 15 minutes. Meanwhile, remove peppers and onions and add Madeira to roasting pan. Scrape with a wooden spoon to loosen bits. Transfer liquid to a saucepan. Bring to a boil and then reduce liquid by one-half. Remove pan from heat and whisk in butter until melted. Season with salt and pepper.
Shoveler
Received from www.thesportingchef.com
Wild Turkey with Roasted Peppers
--------------------------------------------------------------------------------
6 servings
1 average wild turkey, skin intact
1/2 pound smoked bacon; diced and cooked, but not crispy (reserve half of the grease)
1/2 teaspoon dried chili flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
4 jalapeno peppers, halved and seeded
4 - 6 bell peppers, any color (I use a variety); halved and seeded
1 yellow onion, quartered
1/2 cup Madeira wine
4 tablespoons chilled butter
*** salt and pepper to taste
Combine bacon, reserved bacon grease, chili flakes, salt, pepper and garlic. Using your hands, separate the skin from the body, starting at the neck. Be careful not to tear the skin. Spread the bacon mixture evenly over the breasts and under the skin. Place turkey, breast side down, in a large roasting pan. Cut some wedges out of onions, potatoes or apples and place them under the breast so that it doesn't fall over. Place peppers and onions in a roasting pan and cover with foil. Roast in a 325 degree oven until a thermometer placed into the thigh reads 150 degrees. Remove the bird and let stand for 15 minutes. Meanwhile, remove peppers and onions and add Madeira to roasting pan. Scrape with a wooden spoon to loosen bits. Transfer liquid to a saucepan. Bring to a boil and then reduce liquid by one-half. Remove pan from heat and whisk in butter until melted. Season with salt and pepper.
Shoveler