Wild turkey with sourdough stuffing and venison sausage

Wild turkey with sourdough stuffing and venison sausage

INGREDIENTS

13½lbs (6kg) fresh or frozen turkey – (allow 500-1000g or 1-2lbs per person)8 cups (2L) cold water1 sourdough bread – sliced and cubed1 loaf Pumpernickel bread – sliced and cubed cubes2cups Carrot – peeled, trimmed and finely diced2 cups celery hearts peeled, trimmed and finely diced2 cups onion yellow – trimmed, peeled and finely diced1 cup leek white – trimmed, peeled and finely sliced5pc Fresh thyme – rinsed and leaves removed5pc Fresh rosemary – rinsed and leaves removed5pc Fresh sage – rinsed, leaves removed and finely sliced (chiffonnade)3 fresh or dried bay leaves454 g (1 lb.) of venison sausage – without the casing½lb (225g) butter not salted4cups (1L) stock chicken or vegetablesSalt sea flakes – to tasteFreshly ground black pepper – to taste 

TECHNICAL

1. Place the rack in the lowest part of the oven, and preheat the convection oven to 325°F (166°C), thermostat 3.2. Cut the bread into bite-sized pieces the day before, if possible, and leave to dry uncovered.3. Thaw turkey completely in cold running water or 2 to 3 days in advance in the refrigerator.4. Rinse, drain and dry turkey thoroughly, season cavity with salt and pepper.5. Sauté the sausage in a large frying pan over high heat until golden brown, remove and set aside.6. Add the butter, carrots, celery, onion, leek, thyme and bay leaves, and sauté until golden.7. Stir in the bread, sausage and stock, and refrigerate the filling until completely chilled.8. Stuff both cavities of the turkey with the wings underneath, attach the legs.9. Place the turkey in a roasting pan with a rack, add 1 liter of water and the giblets.10. Brush skin with melted butter, season with salt and pepper.11. Cover turkey with aluminum foil stretched over roasting rack, 20minutes/lb.12. Uncover for the last 30 to 40 minutes of cooking, basting every 10 minutes until the turkey is golden brown.13. Check the internal temperature near the thigh, without touching the bone, using a probe thermometer: 165°F.14. Check stuffing temperature with a 165°F probe thermometer.15. Cover foil and let stand for 20 minutes or up to 60 minutes.The Outdoors ChefFacebook @TheOutdoorsChef https://www.facebook.com/TheOutdoorsChefInstagram @theoutdoorschef https://www.instagram.com/theoutdoors…Twitter @TheOutdoorsChef https://twitter.com/TheOutdoorsChefTikTok @theoutdoorschef https://www.tiktok.com/@theoutdoorschefTumblr @theoutdoorschef https://theoutdoorschef.tumblr.comPinterest @theoutdoorschef https://www.pinterest.ca/theoutdoorsc…YouTube https://www.youtube.com/c/TheOutdoors…Website www.theoutdoorschef.comLinkTree https://linktr.ee/theoutdoorschef