Wild Turkey With Cornbread Dressing
- 1 (9-pound) young wild turkey
- 1 1/2 teaspoons salt
- 1 teaspoon lemon pepper seasoning
- 12 cups cornbread crumbs
- 12 slices bread, cubed
- 4 cups chopped onion
- 4 cups chopped celery
- 4 teaspoons rubbed sage
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup bacon drippings, melted
- 6 eggs, beaten
- About 1 1/2 cups water
- Vegetable oil
- 1 cup chicken broth
- Apple wedges
- Fresh sage sprigs
- Fresh rosemary sprigs
- Rinse turkey thoroughly with cold water; pat dry. Combine 1 1/2 teaspoons salt and lemon pepper seasoning; sprinkle over surface and in cavity of turkey.
- Combine cornbread crumbs and bread cubes in a large mixing bowl. Add onion, celery, sage, 2 teaspoons salt, pepper, bacon drippings, and eggs; mix well. Stir in water until desired consistency is reached.
- Stuff dressing lightly into cavity of turkey; set remaining dressing aside. Close cavity of turkey with skewers. Tie ends of legs together with string. Lift wingtips up and over back, tucking under bird securely.
- Brush entire bird with vegetable oil; place breast side up on a rack in a roasting pan. Bake at 325° for 1 1/2 hours; cut cord holding drumstick ends together. Bake an additional 1 hour, basting frequently with chicken broth. Turkey is done when drumsticks are easy to move.
- Spoon reserved dressing into a lightly greased 13- x 9- x 2- inch baking dish. Bake at 350° for 45 minutes.
- Transfer turkey to serving platter, and spoon baked dressing around turkey on platter. Garnish with apple wedges and sprigs of fresh herbs.
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