For many, eating what you hunt for has a lot of value. But if you do not want to hunt for your turkey, this recipe works perfectly for a purchased bird. The brandy soaked grapes add a tart and sweet undertone. Try this recipe!

Photo by Andrew Barton

Wild Turkey with Grapes in Brandy Sauce

3 cups seedless grapes (white, red, and black if available)
2 cups brandy
1 6-8 pound wild turkey, dressed (substitute a domestic turkey if you prefer, you many have to adjust the cooking time)
1 small white onion, cut in half
Salt and pepper to taste
2 tablespoons butter
3 bay leaves
2 cups dry white wine
2 tablespoons Herbs of Provence
1/3 cup red wine
2 tablespoons cornstarch
2 cups beef bullion or stock

Soak the grapes in brandy overnight.

Wash turkey and place the onion in the cavity with salt and pepper, butter, and bay leaves. Tie legs together. Place in a roasting pan with a dome lid or in a deep pan covered with foil. Pour the wine over the turkey. Sprinkle with the herbs and salt and pepper. Cover tightly and place in a preheated 350-degree oven. Roast for about 1 1/2 hours, basting every 15 minutes. Add more liquid if needed; chicken stock, water, or wine.

Once cooked, remove the bird to a serving platter and cover. Pour pan drippings into a saucepan. Add brandy marinade but not the grapes. Using the red wine, add the cornstarch and dissolve well. Add this to the drippings and brandy. Add the beef stock and simmer, stirring constantly, until thickened. Taste and adjust seasoning. Pour some of the sauce over the carved turkey and serve the remaining sauce with grapes in a side dish.

Serves 6

Add these two side dishes to your wild turkey feast.

Article originally published in the October 2007 issue of Missouri Life.