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Chuckwagon – Roast Wild Turkey in a Sack

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November 21, 2011

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Chuckwagon – Roast Wild Turkey in a Sack

Thanksgiving Day is just around the corner, and if preparing/cooking that fall-harvested Nebraska wild turkey is daunting task for the chef in your family, then he or she needs to try the recipe below that I came across years back. It’s simple (even I can do it, HA!) and comes out super tasty! Remember, the key to delicious wild game at the dinner table is proper field care and utilizing moist-heat in the cooking process! Happy Thanksgiving!

Roast Wild Turkey in a Sack

Grease a brown paper bag inside with melted shortening. Brush turkey with melted shortening, salt and pepper. Make a dressing, adding oysters or mushrooms, and stuff bird. Fit turkey into the greased bag, twist end, and tie with string. Place in pan and bake in moderate oven (325 degrees) for 24 minutes per pound. When done, remove from oven but do not open sack for at least 20 minutes. This allows the turkey to absorb the steam for moister meat. Enjoy!

Mrs. Elmer Landon, Fairfield, Iowa

Source: NGPC

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