The fall turkey season added food to the freezer and an amazing dinner to our table.
SP was quite ingenious in developing a way to prevent the gamey taste associated with some wild fowl. Here's the recipe.
One wild turkey hen (approx. 7 lbs)
16 oz can of hard cider (SP used Strongbow and it was perfect)
After cleaning and dressing turkey, rub the skin generously with bacon grease. Rub again with salt and pepper. Take a couple drinks of the 16 oz can of hard cider and then stuff it up the turkeys rear end. Place the bird upright in small lipped baking dish and place over indirect medium heat on your outdoor grill. Roast for about an hour until the internal temp reaches 165 degrees. Apply more bacon grease as necessary. When done, drain the accumulated grease from carcass and baking dish into a sauce pan. Reduce these contents over stove top to make a gravy.