A good day to roast a turkey - (with Howling Wolf Mediterranean Rub and preserved Meyer lemons)

Today when I woke up, the wind was howling, the snow was blowing, the kids had a two hour delay to the start of school because of weather, and I said "it is a good day to roast a turkey".

I had actually been planning this for a few days, and had decided to try something new with this bird. I split 4 heads of homegrown garlic in half across the cloves and put them in the cavity with 4 halves of my preserved Meyer lemons.  I rubbed the turkey inside and out with extra virgin olive oil and about 2 oz of my Howling Wolf Mediterranean Rub. Then I let it marinate, covered and sealed tight, for about 2 days in the refrigerator.

To roast, I preheated the oven to 400F, threw the turkey in and turned it down to 350F.  I cooked it upside down to keep the breast meat extra moist.   I know it is done when the juices run clear when poked between the breast and the thigh.  My 20 pound turkey took around 3 1/2 hours.  Let rest 15 minutes before carving.

This turkey was juicy, flavorful, and one of the best I have ever had. I highly recommend you give it a try, and you don't have to wait until Thanksgiving!

For more tips on cooking a turkey you can check the USDA website.

Hunter's tips for cooking wild game with Howling Wolf

The black label rub is my favorite for wild game, including duck and turkey, but feel free to experiment with all three rubs and sauces.
* in the field, keep a pack of HW rub with you to season you meals.  My favorite hunting camp technique is using a dutch oven in a campfire to slow roast meat or simmer stews.
* for steaks, chops, and breasts - season with your favorite HW Rub and sear in a hot pan or on the grill.  Don't over cook, med rare- medium is best.
* at home for larger cuts of meat use with rub or sauce in a crock pot
* for ground game, mix the rubs directly into the meat before cooking.

TURKEY TENDERS OVER RICE

Howling Wolf Original BBQ Sauce

A unique taste.

The yogurt allows the Howling Wolf Sauce to show hidden nuances.

Serve over rice and include a green salad for a memorable meal.

Serves 4-6

1 package turkey tenders (usually 3 tenders)
1 large onion, chopped
1 red bell pepper, coarsely chopped
salt & freshly ground pepper to taste
¼ cup Howling Wolf Original BBQ Sauce
2 cups yogurt
½ cup chopped fresh parsley, divided.
1½ cups rice, cooked

Cut turkey tenders into ½” pieces. Brown briefly in skillet. Remove from skillet to platter. Add onion, then red bell pepper to skillet and sauté until onions are translucent. Return turkey and juices to the pan and season with salt and pepper. Sauté for 5 minutes. Stir in the yogurt and Howling Wolf Original. Add ¼ cup of the parsley. Heat just until warm.

Serve over cooked rice.

A pretty presentation might have the rice heaped on a platter with the turkey-tender mixture spooned around the sides. Garnish with reserved parsley.

Expect compliments!