Braised Wild Turkey a la Nero Wolfe

Behold! Thanksgiving Turkey!

TheMan and I planned a quick before Thanksgiving run up north (which I wrote about) so MomQ asked for some fun recipe ideas out of the Nero Wolfe Cookbook to try. We sent up a few and she chose this one. Pretty no? MomQ Trusses up a mean bird.

I was too lazy to snap a pic of the recipe so here it is block quoted instead:

Braised Wild Turkey

1 wild turkey
4 to 6 slices of pork fat
1 carrot, chopped
1 onion, chopped
2 sprigs parsley
1 stalk celery, chopped
1 tsp fresh thyme (or 1/2 tsp dried leaves)
1 bay leaf
1 tsp fresh rosemary (or 1/2 tsp dried leaves)
2 cups chicken broth
2 cups dry white wine

Preheat the oven to 425 degrees. Clean and truss the turkey so that the legs and wings are held close to the body. Arrange the slices of pork fat over the bird, and secure with butcher’s cord. (If you prefer, you may use a double layer of cheesecloth saturated with melted butter.) Roast the turkey at 425 degrees for 40 to 45 minutes.

Remove pork slices for the last 15 minutes. Lower the heat to 375 degrees and add the remaining ingredients to the pan (the carrot, onion, parsley, celery, thyme, bay leaf, rosemary, broth and wine). Cook for 2 to 3 more hours until the turkey is done, basting the bird every 20 minutes. Add more broth or wine as needed. The turkey is done if the juice runs clear when pricked with a fork. (Serves 10 to 12)

1. We did not get a wild turkey; we thought a farm raised one would do. It did.

2. We also did some creative subbing for pork fat or butter soaked cheesecloth: BACON! It cures all ills. We let the bacon sit on the bird until they strips were cooked (well into the 375 cooking time) and then we ate them. Yum.

3. MomQ commented on how much the rosemary infused with the bird. I think it was just infused with delicious!

2009: Seriously, if I’m going to get some sort of muscle pull I want it to be from rescuing a toddler from an oncoming bus, not because I slept wrong and pulled my own damn muscle.

2008: JSFR: Hi-Chew (lemon)

2007: Rob called needing guinea pigs for a new cheese fondue recipe. Ummm…OooOOooo! Pick me! Pick me!

2006: Let me take you on a trip around the eclectic table setting that is my mumses new(ish) thing.

2005: Evidently she had a Christmas thing going to and who am I to argue with Mother Nature when she’s got a thing?

2004: Mmmm bacon.

2003: I have been itching to update all day so I decided, at the cost of many NeoPoints I might add, to go ahead and do so.

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