Boysenberry Glaze Wild Turkey


This recipe is a little time consuming but well worth the wait. This recipe is another holiday favorite in our house.




1 10-12 lb. wild turkey

2 tablespoons salt

1 tablespoon fresh ginger root, grated

1 teaspoon ground cumin

1/2 teaspoon rosemary leaves, crushed

1/2 teaspoon dill weed

1/2 teaspoon tarragon leaves, crushed

1 bay leaf, crushed

1/2 cup butter

1 tablespoon flour

1 tablespoon honey

1/4 cup red wine


Boysenberry Glaze:


1 cup orange juice

1 1/2 tablespoons cornstarch

1 cup boysenberry jelly

1/2 cup sugar


Mix salt, ginger, and cumin, rub throughout inside and outside of turkey. Place turkey in a non-metallic container to marinate overnight. Remove turkey and let stand at room temperature for 1 hour. Combine remaining herbs, rub turkey inside and out with butter then herb mixture.

Tuck drumsticks under tail, fold wings across back of bird. Place on a roasting rack in a roasting pan, breast side up. Combine flour, honey, and wine, mix well. Baste turkey with this mixture. Bake at 325 degrees for 1 hour or until the bird begins to brown, reduce to 300 degrees and bake for 4 hours or when the meat registers 185 degrees on a meat thermometer. Baste the turkey every 20 minutes with the drippings.

When the turkey is almost done prepare the boysenberry glaze. In a saucepan heat orange juice, slowly add cornstarch stirring constantly, mixing well. Stir in jelly and sugar, simmer until thickened, stirring often. Remove from heat and cool.

When the turkey is done remove to a platter and generously brush with the glaze. ENJOY!

This recipe goes well with all the traditional holiday favorites.


Copyright 1995-2002 FishersNet