Ingredients:

  • 10 lb Wild Turkey
  • 1 cup Unsalted Butter
  • 3 tbsp Kosher Salt
  • 6 cloves Garlic
  • 2 tbsp Fresh Rosemary
  • 2 tbsp Fresh Thyme
  • 1 tbsp Fresh Sage
  • 1 tbsp Light Brown Sugar
  • 1 tsp Smoked Paprika
  • 1 cup Dry White Wine
  • 1 tsp Cracked Black Pepper
  • Zest of 1 Lemon
  • 1 head Garlic, halved crosswise
  • 1 large Yellow Onion, quartered
  • 2 stalks Celery, chopped
  • 2 cups Low-Sodium Chicken or Wild Game Stock

Instructions:

  1. Pat the 10 lb Wild Turkey completely dry with paper towels.
  2. Mix the 3 tbsp Kosher Salt, 1 tbsp Light Brown Sugar, and 1 tsp Cracked Black Pepper. Rub this all over the turkey and let it sit at room temperature for 30 minutes.
  3. Combine 1 cup Unsalted Butter, 6 cloves minced Garlic, 2 tbsp Rosemary, 2 tbsp Thyme, 1 tbsp Sage, 1 tsp Smoked Paprika, and the Lemon Zest in a bowl.
  4. Gently loosen the skin over the breast meat with your fingers and slide about half of the butter mixture underneath. Spread it evenly until you see the herbs through the skin.
  5. Rub the remaining butter mixture all over the outside of the bird.
  6. Place the halved Garlic head, quartered Onion, and chopped Celery inside the turkey cavity.
  7. Pour 1 cup Dry White Wine and 2 cups Stock into the bottom of the roasting pan.
  8. Place in a preheated oven at 325°F (165°C). Cook for approximately 1 hours 45 mins.
  9. Roast until the internal temperature reaches 160°F in the thickest part of the breast.
  10. Remove from the oven and let the bird rest for 20 minutes before carving. This allows the juices to redistribute so they don't flood the cutting board.