Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (10 lbs) wild Turkey [herb-seasoned]
[dressed] 1 (cube) chicken bouillon
8 sl Bacon 1/2 c Hot water
1 c Onion [chopped] 1/2 c Burgundy
1/4 c Celery [chopped] 6 sl Bacon
1/2 c Water 1/2 c Burgundy
1 pk Corn bread stuffing mix

1) Rinse the bird and pat dry inside and out. Brown 8 slices of
bacon in a skillet `til CRISP, then drain reserving the drippings. 2)
Saut? the onions and celery in the bacon drippings in a skillet `til
brown, and add « cup of water and simmer fo 5 min... 3) Combine the
stuffing mix, boullion cube (dissolved in « c of hot water), « c
burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and
truss the turkey... 4) Place the bird in a roaster and arrange 4
slices of bacon across the breast. Wrap 1 bacon slice around each leg
and cover tightly with foil. 5) Place the lid on the roaster and bake
at 300ø for 4« hours. Pour remaining burgundy over the turkey and
bake uncovered for 40 more min. basting every 10 min... 6) Let stand
for 10 min. before slicing and serve...

Source: "Bill Saiff's Rod Reel Recipes for Hookin' Cookin'"
cookbook re-typed for you with permission by Fred Goslin in Watertown
NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120

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