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Buttermilk Marinated Wild Turkey
1 wild turkey, 13 to 15 pounds
Kosher salt and freshly ground pepper to taste
2 quarts buttermilk
1 cup chopped onion
1 cup chopped celery
2 teaspoons paprika
2 slices white bread, torn into small pieces
1 cup sherry
1 tablespoon unsalted butter, melted
The gravy:
1/4 cup all-purpose flour
2 cups whole milk
Kosher salt and freshly ground pepper to taste
Preparation
1. To make the turkey, wash and dry it and sprinkle with salt and pepper inside and out. Place in a large, deep roasting pan, pour the buttermilk over the top and marinate overnight in the refrigerator, turning several times.
2. Preheat the oven to 350 degrees. Remove the turkey from the marinade. Drain and discard the marinade. Put the turkey in a shallow roasting pan.
3. In a small bowl, combine the onion, celery, paprika, bread and 1/2 cup of sherry. Stuff the turkey with this mixture. Dip a clean cloth into the melted butter and rub the entire exterior of the turkey with it.
4. Place the turkey in the oven and roast, basting with pan drippings and the remaining 1/2 cup of sherry every 15 to 20 minutes, until the juices run clear when the thigh is deeply pierced; it should cook about 20 minutes per pound. Remove the turkey and discard the stuffing. (It is not meant to be eaten.) Let the turkey sit.
5. To make the gravy, pour out all but about a 1/4 cup of the drippings from the turkey pan. Over a burner set on low, add the flour to the pan and stir, making a smooth paste. Pour in 1/4 cup of milk and cook, stirring constantly, until the mixture begins to bubble.
6. Remove from the heat and very gradually stir in the remaining milk. Return to the heat and cook, stirring constantly, until the mixture thickens. Season with salt and pepper. Carve the turkey and serve immediately with the gravy.
YIELD About 15 servings
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