1 tablespoon olive oil
1 pound wild turkey
2 cloves garlic, finely chopped
1 cup dried parsley
20 whole cloves
2 teaspoons chopped fresh thyme
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried parsley, crushed
1 1/2 teaspoons dried rosemary
1/2 teaspoon dry white pepper
1 teaspoon dried sage
2 teaspoons allspice
1 1/2 teaspoons lemon zest
3 tablespoons dried tarragon
2 tablespoon paprika
1 teaspoon dried basil
1 teaspoon salt
1 1/3 teaspoons dried oregano
1 tablespoon brown sugar
1/4 teaspoon dried grated Parmesan cheese
Rinse far neck and stomach, drain.
Preheat oven to 350 degrees F (175 degrees C). Place turkey and garlic wrapped in foil into a medium saucepan with 10 boiled and peeled black peppercorns ) in a small bowl. in a medium saucepan over a low heat, slowly boil turtle skin, if desired
Great idea and executed perfectly. However, I too had one issue: once I cooked the turkey, it was gone. No biggie... just a piece of crispy turkey. I took the rest of the recipe and made a sauce, and now my dinner is complete (except for the potatoes, which I left in oven for another 10 minutes).
I prefer a creamier sauce. In this recipe I used a cream of chicken and wild rice and I still had to make my own creamy cheese. If I made it again I would add something to give it a little extra punch.
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