WILD TURKEY

Steps:

• In a large saucepan, boil gizzard, heart, liver, and neck in 2-3 cups water until tender (~1 hr). Remove giblets and set stock aside. Debone neck and chop up giblets. Melt one stick butter and saute onions, garlic, and celery until soft. Add chopped giblets, about one cup stock, seasoned croutons, eggs, chopped parsley, and salt and pepper to taste. If you aren't using seasoned croutons, add 1/2 tsp thyme and 1/2 tsp oregano. Add more stock to moisten dressing as desired. Salt and pepper cavity and stuff turkey. Rub cooking oil on inside of turkey, salt and pepper, and pat with butter. Place stuffed turkey in covered roasting pan and cook in 300 deg oven until turkey begins to brown. Add 1/2 caup red wine to juices and thicken with 2 or 3 tbsp flour, baste bird, cover and return to oven. Total cooking time will be ~20 mins per pound. Remember that the easiest way to ruin a wild turkey is to cook it too fast or too long. Baste often, keeping an eye on the breast since it will finish cooking slightly before the legs.