Perfect Wild Turkey
Updated on Apr 20, 2021 4:00 AM EDT
<strong>Turkey with Sauerkraut, Riesling, and Pork Sausages</strong> <strong>SERVES 10 - 12</strong> - Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic. <strong>12 juniper berries</strong> <strong>6 cloves garlic, smashed</strong> <strong>6 sprigs fresh parsley</strong> <strong>6 sprigs fresh thyme</strong> <strong>6 whole cloves</strong> <strong>3 bay leaves</strong> <strong>1 cup rendered duck fat</strong> <strong>3 onions, thinly sliced</strong> <strong>Kosher salt and freshly ground black pepper, to taste</strong> <strong>3 cups riesling</strong> <strong>1 lb. smoked slab bacon, cut into 3 ⁄4" strips</strong> <strong>4 lbs. raw sauerkraut, rinsed and drained</strong> <strong>2 Granny Smith apples, julienned</strong> <strong>1 10-12-lb. turkey</strong> <strong>12-14 strips thin-sliced bacon</strong> <strong>6 knackwurst</strong> <strong>6 bauernwurst</strong> <strong>16 small new potatoes, peeled</strong> <strong>Dijon mustard, for serving</strong> 1. Heat oven to 350°. Wrap juniper berries, garlic, parsley, thyme, cloves, and bay leaves in a piece of cheese-cloth; tie ends with twine; set aside. Heat duck fat in an 8-qt. pot over medium-high heat. Add onions, season with salt and pepper, cover, and cook, stirring occasionally, until soft, 18-20 minutes. Add wine and 1⁄2 cup water; boil for 2 minutes; transfer to a large roasting pan with spice bundle. 2. Arrange sliced slab bacon evenly over onions. Combine sauerkraut and apples in a bowl; transfer 3⁄4 of sauerkraut mixture over onion mixture. Season turkey with salt and pepper and stuff with remaining sauerkraut mixture. Drape thin-sliced bacon over top of turkey; secure with tooth-picks. Put turkey on top of sauerkraut in roasting pan. Cover with a sheet of parchment paper and 2 sheets of heavy-duty aluminum foil. Crimp foil tightly around edges of pan. Roast turkey until an instant-read thermometer inserted into deepest part of thigh reads 160°, about 3 hours. Transfer turkey to a cutting board; let rest for 20 minutes. Remove bacon and skin. 3. While turkey rests, bring a 5-qt. pot of salted water to a boil. Add sausages, reduce heat to medium-low, and simmer until tender, about 5 minutes. Transfer sausages to a large serving platter. Add potatoes to pot and simmer until tender, about 15 minutes. Transfer potatoes to platter. Carve turkey and arrange slices on platter. Serve with mustard. <strong>Pairing note:</strong> Dr. Konstantin Frank Semi Dry Riesling 2009 ($15), from New York's Finger Lakes, is an aromatic match for this fragrant dish. <em>This article was first published in <a href="https://www.saveur.com/article/Recipes/Turkey-with-Sauerkraut-Riesling-and-Pork-Sausages">Saveur</a> in Issue #133</em> <strong>Photo:</strong> Todd Coleman