Roasted Wild Turkey with Peanut Stuffing
A hearty, old-fashioned way to celebrate your harvest, this whole roasted wild turkey is stuffed with a savory peanut and herb stuffing and draped in bacon for extra richness and flavor.
Ingredients
- 1 wild turkey
- 1/2 cup butter (for rubbing turkey)
- 1 pinch sea salt and pepper
- 1 tsp. onion powder
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 1/2 tsp. sage
- 1/2 cup chicken stock
- 3 tsp. melted butter
- 1 onion, finely chopped
- 1 egg, beaten
- 4 cups dried bread crumbs
- 3 cups roasted peanuts
- 1 lb bacon strips
- 1/2 cup butter (for basting)
- 1 tsp. sea salt
Instructions
- Rub the inside of the turkey with butter, salt, and pepper.
- Mix together the stuffing ingredients (onion powder, black pepper, garlic powder, sage, chicken stock, melted butter, onion, egg, bread crumbs, and roasted peanuts) and pack into the turkey cavity.
- Place the stuffed turkey in a roasting pan.
- Lay bacon strips over the breast, using more or less depending on the size of the turkey and your preference.
- Cover the breast with cheesecloth and pour butter over the turkey so the cloth is fully saturated.
- Sprinkle the turkey with onion powder, salt, and pepper.
- Roast in the oven at 350°F for about 20 minutes per pound, basting frequently with the pan juices.
- When the turkey is almost done, remove the cheesecloth to let the skin brown a little more if desired.
Cook’s Notes
Basting frequently is key to keeping wild turkey moist since it’s leaner than store-bought birds; the bacon and cheesecloth-butter method helps prevent the breast from drying out during the long roast.
Ingredient Swaps
You can substitute a store-bought turkey if wild turkey isn’t available, and cashews or almonds can stand in for peanuts in the stuffing if desired.
Serving Suggestions
Carve and serve the turkey with the peanut stuffing spooned alongside, paired with classic sides like mashed potatoes, gravy, and roasted vegetables.
Storage & Reheating
Store leftover turkey and stuffing separately in airtight containers in the refrigerator for up to 3-4 days; reheat gently in the oven or microwave until warmed through.
Common Questions
Why use bacon and cheesecloth on the turkey?
The bacon adds fat and flavor while the butter-soaked cheesecloth helps baste the breast continuously, keeping the lean wild turkey meat moist during roasting.
How do I know when the turkey is fully cooked?
Use a meat thermometer and check that the thickest part of the thigh reaches an internal temperature of 165°F.
Can I make the stuffing ahead of time?
Yes, you can mix the stuffing ingredients a day ahead and refrigerate them, then stuff the turkey just before roasting for food safety.