D'Artagnan's Roasted Wild Turkey with Apple Sausage Recipe

D'Artagnan's Roasted Wild Turkey with Apple Sausage Recipe
Staff Writer

Since wild turkey's have leaner and firmer meat than conventional turkeys, it's important to know how to cook one properly so you don't end up with a dried-out bird. Follow D'Artagnan founder Ariane Daguin's tips on How to Cook a Wild Turkey to make sure this recipe comes out perfectly. 

Adapted from D'Artagnan. 


For the turkey:

The day before roasting, season turkey inside and out with salt and pepper. Truss turkey with kitchen twine and refrigerate overnight. 

When ready to cook, preheat oven to 500 degrees. Put carrots, celery, onion, parsnip, bay leaf, garlic, peppercorns, and juniper berries in a heavy roasting pan large enough to hold turkey. Rub turkey all over with 1½ tablespoons of the butter, then place on top of vegetables. 

Put turkey in oven, reduce heat to 325 degrees, and roast uncovered for 45 minutes, basting frequently with remaining 2 tablespoons of butter. Pour apple cider into pan and cover turkey loosely with aluminum foil. Continue roasting for 45 minutes more, basting every 15 minutes. About 40 minutes before turkey is done roasting, put stuffing in oven. 

Uncover turkey and roast 10–15 minutes to brown skin further. Drumsticks should move easily in the sockets, and meat should measure 180–185 degrees, when a thermometer is inserted into deepest part of thigh. Do not overcook. Transfer turkey to serving platter and cover with foil. 

For the apple-sausage stuffing:

Combine raisins and apple cider in a small saucepan and bring to a boil. Remove from heat and set aside to plump. 

Melt butter in a large saucepan or Dutch oven over medium heat. Add celery and onion and cook until vegetables have softened, about 5–7 minutes. Add sausage to vegetables. Sauté until meat is well browned, about 5 minutes, using a wooden spoon to break up meat into small pieces. Stir in apples and sage, and sauté 5 minutes. 

Stir in bread cubes. Season with salt and pepper, then add cider and raisins. Bring liquid to a boil, cover, and bake for 25 minutes, stirring once halfway through. Remove cover, stir, and serve. 

For the gravy:

Pour off excess fat from roasting pan, leaving cider and pan drippings. Place pan over medium heat and stir in flour. Cook flour 3–4 minutes, stirring constantly. Pour in stock and bring to a boil. Lower heat and simmer until gravy is thickened, about 10–15 minutes. Season to taste with salt and pepper, then strain into a bowl, and serve with turkey and dressing. 


Click here to see the How to Cook a Wild Turkey story.


Calories per serving:

1,680 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 71g 109%
  • Carbs 79g 26%
  • Saturated 22g 112%
  • Fiber 6g 24%
  • Trans 1g
  • Sugars 39g
  • Monounsaturated 24g
  • Polyunsaturated 15g
  • Protein 176g 352%
  • Cholesterol 595mg 198%
  • Sodium 1,999mg 83%
  • Calcium 193mg 19%
  • Magnesium 246mg 62%
  • Potassium 2,650mg 76%
  • Iron 10mg 56%
  • Zinc 15mg 102%
  • Phosphorus 1,573mg 225%
  • Vitamin A 398µg 44%
  • Vitamin C 12mg 21%
  • Thiamin (B1) 1mg 65%
  • Riboflavin (B2) 2mg 107%
  • Niacin (B3) 63mg 315%
  • Vitamin B6 5mg 239%
  • Folic Acid (B9) 150µg 38%
  • Vitamin B12 9µg 158%
  • Vitamin D 3µg 1%
  • Vitamin E 2mg 12%
  • Vitamin K 22µg 27%
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