Roast Wild Turkey
Submitted by Outdoor News Reader: Jean Hedtke
3 cans (14 oz.) Swanson chicken broth
3 cans beer (any kind)
1 teaspoons salt
1 teaspoon pepper
1 teaspoon celery salt
1 teaspoon dill weed
1 teaspoon seasoning salt ( or seasoning you like)
1 teaspoon garlic salt
4 tablespoon vegetable or olive oil
3 cups of water
2 sticks of butter
I roast the breast, legs and thighs. After cleaning bird, wash thoroughly and pat dry with paper towel. I like to leave the bird rest in a plastic bag in refrigerator overnight. This helps to drain off any leftover blood. When you are ready to roast your bird put all of the above ingredients into a large Nesco-type electric roaster. Place your breasts, legs and thighs, so they are covered by the liquid. If not covered, add more beer or water.
Roast 5 hours at 350 degrees F.