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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Wild Turkey
      Yield: 4 Servings
  Draw and wash the inside very carefully, as with
  all game. Domestic fowls are, or should be, kept
  up without eating for at least twelve hours before
  they are killed, but we must shoot wild when we
  can get the chance, and of course it often happens
  that their crops are distended by a recent hearty
  meal of rank or green food. Wipe the cavity with a
  dry soft cloth before you stuff. Have a rich
  force-meat, bread crumbs, some bits of fat pork,
  chopped fine, pepper, and salt. Moisten with milk,
  and beat in an egg and a couple of tablespoonfuls
  of melted butter. Baste with butter and water for
  the first hour, then three or four times with the
  gravy; lastly, five or six times with melted
  butter. A generous and able housekeeper told me
  one that she always allowed a pound of butter for
  basting a large wild turkey. this was an
  extravagant quantity, but the meat is drier than
  that of the domestic fowl, and not nearly so fat.
  Dredge with flour at the last, froth with butter,
  and when he is of a tempting brown, serve. Skim
  the gravy, add a little hot water, pepper, thicken
  with the giblets chopped fine and browned flour,
  boil up, and pour into a tureen.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:25:59 EDT