We got really lucky finding a recipe for the first one. My dad's girlfriend found one online from the West Virginia Trophy hunting society(we all agreed that they would probably know how to cook a turkey). Basically we roast the whole bird in the traditional way except the stuffing has a couple of cups of sausage meat, apples, berries,nuts ,and very little bread(just enough to bind it all together). I guess all the fruit and fatty sausage keeps the bird from drying out and it does the trick, best stuffing I've ever made. I also roast it slower, around 325-330 and use a thermometer to tell when it's done. The meat is spectacular, darker and denser then domestic. After it's all carved up my wife uses the carcass and the legs to make soup. Oh yeah that's another thing they walk miles every day so the legs are solid rock muscle, but in soup they are alright. Anyhow we love the traditional way best and except for a little tweaking here and there I really have no reason to find a different recipe.
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