- 1 wild turkey, 8 to 10 pounds
salt and black pepper
1 cup chopped onion
2 cups chopped celery
1 1/2 cups white wine
- Catch, kill, draw, single, and wash wild turkey
Preheat oven to 300 degrees
dry the turkey well, rub it down with bacon fat, and sprinkle it with salt and black pepper.
Fill cavity of bird with onion, celery, and 1 cup of the white wine. Truss the bird and place it in a shallow roasting pan.
dip muslin cloth in more bacon fat and cover turkey with this slop coth. place turkey in oven and roast for 3 hours or more, or until a therometer inserted in the thigh of the bird reads 195 degrees.
While it's roasting, baste it several times with remaining 1/2 cup white wine and pan drippings.
discard stuffing and serve.