Roasted Wild Turkey with Cornbread and Crawfish Stuffing
 
Ingredients
  • 1 (8- to 10-pound) brined wild turkey
  • Cornbread and Crawfish Stuffing (recipe follows)
  • Salt, to taste
  • Ground black pepper, to taste
  • 2 tablespoons granulated garlic, plus more to taste
  • 1 (17-ounce) bottle garlic turkey injector marinade
  • 1 cup unsalted butter, melted
  • 3 cups chicken or turkey stock, divided
  • 2 tablespoons cornstarch
  • ½ cup dry sherry
Instructions
  1. Let turkey stand at room temperature for 30 minutes. Prepare Cornbread and Crawfish Stuffing while turkey rests.
  2. Preheat oven to 350°. Spray a large roasting pan with cooking spray.
  3. Season turkey well inside and out with salt, pepper, and granulated garlic. Stuff turkey cavity quickly with hot Cornbread and Crawfish Stuffing, packing it well. (See note.) Tuck neck skin under back of turkey, and secure with wooden picks. Place turkey in prepared pan, and inject joints with garlic marinade.
  4. Bake for 45 minutes. Place cheesecloth over breast, legs, and thighs, and baste with melted butter to dampen cloth. Leave oven on.
  5. In a small bowl, combine granulated garlic and remaining melted butter. Baste turkey with garlic butter.
  6. Bake until an instant-read thermometer inserted in thickest portion of thigh and stuffing registers 165°, 2½ to 3 hours, basting with remaining garlic butter every 45 minutes. Discard cheesecloth. Place turkey on a large platter or cutting board, leaving juices and drippings in pan.
  7. Place roasting pan over medium heat. Add 2 cups stock, scraping browned bits from bottom of pan with a wooden spoon. Bring to a low boil; reduce heat.
  8. In another small bowl, stir together cornstarch and remaining 1 cup stock until dissolved. Add cornstarch slurry to pan, and cook until sauce is thickened. Remove from heat; add sherry, and adjust seasonings to taste. To serve, carve turkey, and top with sauce.
Notes
Note: When placing hot stuffing in a cold turkey, it must go into the oven immediately. Stuff the turkey with cold dressing if it is not being cooked immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-wild-turkey/