199. ROASTED WILD TURKEY with WILD BOAR BACON and PEAR CHARDONNAY GLAZE

7 lb. wild turkey
2 teaspoons salt
2 teaspoons fresh ground pepper
1 tablespoon minced garlic
4 oz. wild boar bacon, sliced thin (regular bacon is an acceptable substitute)

Pear Chardonnay Glaze

2 cups Chardonnay
2 cups pears - peeled, seeded and diced into 1" pieces (about 1 pear)
1/2 cup honey
1/4 cup butter

Preheat your oven to 350 degrees F. Place trussed turkey in a roast pan. Lift the skin from the breast to form a pocket, but leave it attached. Season flesh under skin with 1 tsp. each salt and pepper and then spread garlic evenly under skin as well. Lay the bacon under the skin on top of garlic covering the entire breasts, being sure to place the skin back in its original shape and form afterwards. Season the outside of turkey with the remaining 1 tsp. each of salt and pepper. Place in 350 degree F oven for 1 hour, then reduce oven temperature to 300 degrees F. Begin basting with the Pear Chardonnay Glaze and continue roasting for and additional 25-30 minutes or until internal temperature reaches 155 degrees F.

for Pear Chardonnay Glaze: Combine pear, Chardonnay and honey in a saucepan over medium heat, bring to a simmer and cook for about 10 minutes until pears are very tender. Scrape mixture into food processor while still warm, and blend well. Cut the butter into 4 pieces and drop one at a time in the food processor while it is whirring, until incorporated. Hold for basting wild turkey.


courtesy of: ExoticMeats.com