Savory Turkey or Whole Game Birds

Savory Turkey or Whole Game Birds Recipe

YOUR LOCAL FRESH SHOPPING LIST:

• 1 Turkey or 4-8 Game Bird/s (Quail, Duck, Wild Turkey, Pheasant)
• 5 cloves Fresh Garlic (2 T. jar is fine, too)
• 2 scoops Spitfire Gourmet Teriyaki Ooh-mami
• 6 slices Bacon
• Large Roasting Pan
• Enough Apples & Onions to stuff the birds (unless stuffing with another recipe)

INSTRUCTIONS:

1. Place Turkey or Game Birds in a large roasting pan, breast side up. Slide your hand underneath the skin to separate it from the meat. Crush Fresh Garlic, and mix with the Spitfire Gourmet Teriyaki Ooh-mami Packet
2. . Go back underneath the skin to rub seasoning all over the meat.
   
   Gourmet Tip:
   For even more tenderness, juiciness & flavor, soak birds in something acidic for 6+ hours, like vinegar water, apple or orange juice, brine, or even beer or wine!
3. Peel the Apples & Onions, cut into chunks, mix with Salt (and with the garlic mixture if unable to get underneath the skin), and stuff bird/s. Drape Bacon over the top. Cover loosely with foil, and bake: – Turkey at 325° for 12 minutes per pound to internal temperature of 165° – Game birds at 300° for 1-2 hours to internal temperature of 150° Gourmet Tip: Always insert meat thermometer into the meatiest part of the bird without touching bones in order to get the most accurate read.
4. Uncover during the last hour to brown. Remove and discard Apples and Onions before serving.