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Marinated Turkey

When I first fixed this, we were living on a ranch along a river with lots of game. Wild turkey can be dry, but not prepared this way! Of course, it's just as tasty with store-bought turkey. And the gravy it makes is out of this world. I'm a widow with two children, five grandchildren and a great-grandchild.

8-10 ServingsPrep: 10 min. + marinating Bake: 1-1/2 hours

Ingredients

1 cup soy sauce
1 cup canola oil
1/4 cup honey
4 teaspoons Worcestershire sauce
2 teaspoons ground ginger
2 teaspoons ground mustard
2 teaspoons lemon juice
4 garlic cloves, minced
6 to 7 pounds fresh turkey parts
1/4 cup all-purpose flour, optional
Salt and pepper, optional

Directions

In a small bowl, combine the first eight ingredients. Place turkey in
a large heavy-duty plastic bag; add half of marinade. Close the bag;
refrigerate overnight, turning bag occasionally. Cover and
refrigerate remaining marinade.
Drain and discard marinade from turkey; arrange turkey in a single
layer in large shallow roasting pan. Pour reserved marinade over
turkey. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until
tender, basting occasionally if desired. Remove turkey to serving
platter and keep warm.
If desired, make gravy: Strain pan juices into a large measuring cup.
Skim fat and reserve 1/4 cup in a medium saucepan; discard remaining

2 of 2

Marinated Turkey (continued)

Directions (continued)

fat. Blend flour into saucepan. Add water to pan juices to make 2
cups. Add to saucepan; cook and stir until thickened and bubbly.
Cook and stir 1 minute longer. Season with salt and pepper. Serve
with turkey. Yield: 8-10 servings.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer