Best 6 Roasted Wild Turkey W Raspberry Sauce Recipes

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For those seeking a succulent and flavorful culinary experience, look no further than roasted wild turkey with raspberry sauce. This delectable dish offers a delightful blend of gamey and fruity flavors, leaving a lasting impression on your taste buds. Whether you're looking to impress dinner guests or simply indulge in a special treat, this recipe will guide you through the process of creating a masterpiece that's sure to become a favorite in your kitchen.

Let's cook with our recipes!

TURKEY BREAST TENDERLOINS WITH RASPBERRY SAUCE



Turkey Breast Tenderloins with Raspberry Sauce image

Sweet and tangy raspberry sauce is a perfect complement to versatile turkey tenderloins. In fact, the sauce is so good, you'll be tempted to eat it with a spoon.-Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

2 turkey breast tenderloins (5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 teaspoon cornstarch
1/4 cup cranberry-raspberry juice
2 tablespoons Heinz 57 steak sauce
2 tablespoons red raspberry preserves
1/2 teaspoon lemon juice

Steps:

  • Sprinkle turkey with salt and pepper. In a large nonstick skillet over medium heat, brown turkey in oil on all sides. Cover and cook until a thermometer reads 165°, 10-12 minutes. Remove and keep warm., Combine cornstarch and juice until smooth; add to the pan. Stir in the steak sauce, preserves and lemon juice. Bring to a boil; cook and stir until thickened, about 1 minute. Slice turkey; serve with sauce.

Nutrition Facts : Calories 275 calories, Fat 6g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 425mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 33g protein.

ROASTED WILD TURKEY



Roasted Wild Turkey image

Since we have avid hunters in our family. I will quite often prepare game. Once it's stuffed with apples and topped with a unique combination of sauces, this wild bird requires no basting and cooks up nice and moist.

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 12 servings.

Number Of Ingredients 15

1 wild turkey (10 to 15 pounds)
2 large apples, quartered
6 to 8 medium red potatoes, quartered
2 pound baby carrots
2 medium onions, sliced
2 cups water
1-1/2 teaspoons seasoned salt
1 teaspoon salt
1 teaspoon pepper
1/2 cup maple syrup
1/4 cup French salad dressing
1/4 cup barbecue sauce
2 tablespoons ketchup
2 tablespoons steak sauce
1 tablespoon lemon juice

Steps:

  • Preheat oven to 325°. Place turkey on a rack in a roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over vegetables. Combine seasoned salt, salt and pepper; rub over turkey. Combine remaining ingredients; spoon over the turkey. , Cover and bake until a thermometer reads 170°, 3-1/2 hours, basting occasionally if desired. Turkey may be uncovered for the last 30 minutes for additional browning if desired.

Nutrition Facts : Calories 615 calories, Fat 23g fat (6g saturated fat), Cholesterol 204mg cholesterol, Sodium 766mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 4g fiber), Protein 63g protein.

ROAST TURKEY WITH BERRY-MINT SAUCE AND BLACK WALNUTS



Roast Turkey With Berry-Mint Sauce and Black Walnuts image

The flavor of heritage turkey breeds is richer and more pronounced than that of commercial turkeys sold at supermarkets nationwide. Put plainly, heritage breeds taste more like turkey. Heritage birds are raised outside, pecking at a varied diet. They tend to have meatier thighs and smaller breasts, and a higher ratio of dark meat to white meat. The Onondaga tribe, among others from the Northeastern United States, would have been able to serve them with forest berries, perking up the rich, dark meat with color and flavor. Sparked with mint, this berry sauce is bright and fruity, with just enough acid to complement the richness of the turkey.

Provided by Sean Sherman

Categories     dinner, poultry, roasts, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

1 (10- to 12-pound) turkey, preferably a heritage breed
Coarse sea salt
1 bunch fresh sage
3 cups wild rice cooking liquid (reserved from Wild Rice and Berries With Popped Rice, if desired) or turkey stock, plus more as needed
6 medium leeks, white and pale green portions only, halved lengthwise, cut into 2-inch pieces and rinsed clean
2 tablespoons sunflower oil
1/2 cup maple syrup, plus more as needed
3 cups fresh raspberries or blackberries
3 cups fresh or frozen cranberries
2 tablespoons chopped fresh mint, plus more as needed
1/2 cup black walnuts (see Note), lightly toasted and chopped
Pea shoots or microgreens, for garnish

Steps:

  • Remove giblets from the turkey cavity and discard or reserve for another use. Pat the turkey dry using paper towels. Rub the turkey all over with 1/2 teaspoon salt per pound of turkey. Tuck the sage sprigs inside the turkey cavity.
  • Set the turkey on a baking sheet, breast-side up. Place in the refrigerator, uncovered, for at least 4 hours and up to 6 hours to dry out the skin (this will help it crisp when it roasts).
  • When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature, 1 1/2 to 2 hours.
  • Heat the oven to 450 degrees. Pour the rice cooking liquid or stock into a large roasting pan and add the leeks. Place a roasting rack on top, then transfer the turkey to the roasting rack, breast-side up, and tuck the wings underneath. Brush the exposed turkey generously with the oil. Transfer to the oven and roast, 30 minutes. Baste the turkey with the pan juices, adding rice cooking liquid or stock as needed to make sure there is a 1/2-inch layer of liquid at the bottom of the pan.
  • Reduce the oven temperature to 350 degrees and continue roasting, basting every 30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 1 to 1 1/2 hours. If the skin begins to darken too much, tent the turkey loosely with aluminum foil. Brush 1/4 cup maple syrup over the turkey. Transfer turkey to a cutting board to rest for 30 minutes before carving.
  • Transfer 3/4 cup of the turkey pan juices to a heavy-bottomed saucepan. Add the raspberries or blackberries, cranberries and the mint to the saucepan, stir with a wooden spoon to combine, and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the cranberries have popped open, the raspberries have fallen apart and the liquid is thick enough to coat the back of a spoon, 10 to 12 minutes. Stir in the remaining 1/4 cup maple syrup, then add maple syrup and mint according to taste.
  • Carve the turkey. Smear some berry sauce on each plate. Top with the leeks then the turkey. Garnish with walnuts and pea shoots or microgreens, and pass more berry sauce alongside.

ROASTED WILD TURKEY W/ RASPBERRY SAUCE



Roasted Wild Turkey W/ Raspberry Sauce image

My Dad brought me a turkey that my Grandfather had shot. I'd never cooked a wild turkey before & was a little nervous that my husband would find it too "gamey". Through suggestions from Dad & some different recipes I looked at, I came up with this very easy recipe for when the great hunter brings home the goods. (I let them skin & clean the bird for me). The turkey comes out nice & moist, & the tangy raspberry sauce is the perfect compliment. Not gamey at all!! You can also throw some fresh raspberries into the sauce, if you don't mind the seeds.

Provided by tzisa

Categories     Wild Game

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 wild turkey
3 -4 tablespoons bacon fat
6 -8 slices raw bacon
1 cup chopped onion
2 cups chopped celery
1 1/2 cups dry white wine
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups chicken broth
1 cup seedless raspberry jam
2 tablespoons orange juice
3 tablespoons white wine vinegar

Steps:

  • Wash & dry turkey.
  • Mix onion, celery, bacon fat, & 1 cup wine, & stuff bird with mixture.
  • Salt & pepper the bird.
  • Lay the bacon slices over the turkey breast.
  • Place bird in roasting bag & pour in broth & remaining wine.
  • Close bag & roast at 300 degrees for 20-25 minutes per pound.
  • Discard onion & celery before serving.
  • For sauce, combine in skillet the raspberry jam, orange juice, & vinegar (also the fresh raspberries, if you're using them).
  • Bring to a boil & cook 2-3 minutes, until sauce is reduced to desired consistency (it will thicken as it cools).
  • Spoon sauce in a pool on serving plate, & top with slices of the turkey breast.

Nutrition Facts : Calories 2443.9, Fat 109, SaturatedFat 31, Cholesterol 880.3, Sodium 1358.3, Carbohydrate 63.9, Fiber 2.4, Sugar 43.2, Protein 266.3

ROASTED TURKEY WITH POMEGRANATE SAUCE AND WILD RICE AND GOAT CHEESE STUFFING



Roasted Turkey with Pomegranate Sauce and Wild Rice and Goat Cheese Stuffing image

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 34

1 fresh turkey, about 16 pounds
20 fresh sage leaves
1 cup (2 sticks) butter, melted
Salt and freshly ground pepper
Pomegranate Sauce, recipe follows
Wild Rice and Goat Cheese Stuffing, recipe follows
Chopped chives, for garnish
Pomegranate seeds, for garnish
1 medium Spanish onion, finely diced
1 tablespoon minced garlic
3 tablespoons unsalted butter
1 tablespoon whole black peppercorns
1 cup port wine
6 cups home-made chicken stock
2 cups pomegranate juice (or substitute cranberry juice)
2 tablespoons pomegranate molasses
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 tablespoons finely chopped chives
1/2 cup pomegranate seeds
1 1/2 cups wild rice
5 cups water
Salt
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed

Steps:

  • Preheat the oven to 450 degrees F.
  • Remove the neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath. Rub the entire surface with 1/4 cup of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper.
  • Truss the turkey and place on a rack in a large roasting pan. Roast for about 45 minutes, until brown, basting with the remaining butter every 10 minutes. Reduce the temperature to 350 F and continue roasting for another 1 1/4 hours or until an instant-read thermometer inserted in the thigh registers 180 degrees F. If the legs or breast brown too quickly, cover them with foil.
  • Transfer the turkey to a cutting board and allow it to rest 20 to 30 minutes before carving.
  • To serve, cut down along each breast and remove it whole. Cut the breast into slices, the way you would a loaf of bread. Place on a large serving platter and arrange the thigh meat in chunks and the legs on top. Spoon some pomegranate sauce over the top and sprinkle everything with the pomegranate seeds and chives. Serve the remaining Pomegranate Sauce and the Wild Rice and Goat Cheese Stuffing alongside.
  • You can reheat sliced turkey over medium heat in stock just to cover. Top with sauce, pomegranate seeds, and chives just before serving.
  • Melt the butter in a large saucepan over medium heat, and sweat the onion and garlic until the onion is tender, about 3 minutes. Add the peppercorns and cook another 3 minutes.
  • Add the port and cook, stirring, until most of it has evaporated. Add the stock, pomegranate juice, molasses and brown sugar, raise the heat to medium-high, and reduce slowly to a sauce consistency. As the sugars caramelize, the sauce will turn brownish red. Season, to taste, with salt and pepper. Remove from heat and add chives and pomegranate seeds.
  • Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.
  • Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
  • Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes. Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.
  • Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.

TURKEY IN A WILD MUSHROOM SAUCE



Turkey in a Wild Mushroom Sauce image

Provided by Food Network

Time 1h40m

Yield 1 serving

Number Of Ingredients 15

6 ounces broccoli florets
4 ounces sweet potatoes
1/4-ounce whole wheat flour
2 (1.5-ounce) turkey medallions
Salt
Black pepper
1 1/2 teaspoons olive oil
1 shallot, peeled and chopped
1.5-ounce button mushrooms, sliced
1.5-ounce oyster mushrooms, sliced
1/3-ounce white wine
1/3-ounce lemon juice
1/3-ounce chicken broth
1 teaspoon Italian parsley, chopped
2 ounces orange slices

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly steam the broccoli and set aside. Bake the sweet potato until fork tender. Peel and slice and set aside. Place the flour on a plate. Season the turkey medallions with salt and pepper and dredge in the flour, shaking off any excess.
  • Heat the oil in a nonstick pan. Add the turkey and brown on both sides, about 3 minutes per side. Remove to a clean plate and set aside. Add the broccoli and sweet potatoes to the pan that the turkey was cooked in. Add the shallots and cook for 10 seconds. Then add the mushrooms and cook until wilted.
  • Pour in the white wine, lemon juice, and chicken broth and let cook another 15 seconds over very high heat. Spoon mixture over turkey, sprinkle with parsley then garnish with orange slices.

### Summary - Preheat the turkey to 325°F (165°C) and roast it breast-side up for 3-4 hours, or until the internal temperature of the thickest part of the thigh measures 165°F (74°C). - Roast the turkey at a lower temperature (275°F or 135°C) for a longer period of time (4-5 hours) to prevent the skin from overcooking. - Baste the turkey every 30 minutes with melted butter or a mixture of melted butter and herbs to keep it moist and flavorful. - Use a meat thermometer to check the internal temperature of the turkey to ensure that it is fullycooked. The turkey is done when the internal temperature of the thickest part of the thigh measures 165°F (74°C). - Let the turkey rest for at least 15 minutes before carving to allow the juices to redistribute throughout the meat. ### Raspberry Sauce - To make the raspberry, simply whisk together 1 cup of fresh or thawed raspberries, 1/2 cup of sugar, 1/4 cup of red wine vinegar, and 1 tablespoon of Dijon mustard in a small saucepan. - Bring the mixture to a simmer over medium heat, stirring frequently. - Reduce heat to low and simmer for 5 minutes, or until the raspberries have softened and the mixture has thickened. ### Serving Suggestions - Serve the roasted turkey with the raspberry, mashed sweet or roasted root, such as carrots, parsnips, and turnips. - You can also serve the turkey with a simple green, such as spinach or arugula. - For a festive touch, garnish the turkey with fresh herbs, such as rosemary, thyme, or sage. ### Storing Leftovers - Leftover turkey can be stored in the refrigerator for 3-4 days, or in the freezer for up to 6 months. - To rehead leftover turkey, thaw it in the refrigerator or at room temperature, and then roast it at 325°F (165°C) for 30-45 minutes, or until warmed through.

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