Bow hunter and holder of a Turkey World Slam, Rick Stoker loves to hunt and to
fish, rarely missing a tournament. He says he’s in love with turkeys and loves to gig
I cook my turkey outside on a gas grill from the Wilmington Grill
Company. Preheat your grill, lid closed, to 350 degrees. Spatchcock
the turkey, removing the backbone with kitchen shears. Turn the
turkey over and press down with pressure to completely make the
turkey flat. Put half the crushed garlic under the bird. Melt butter, mix
a paste of all the remaining ingredients, except the bacon, to baste
the bird. Keep it warm so it stays liquid.
Cover the bird with Montreal seasoning. Cover it with the bacon.
Place it on the grill, tented in foil. Baste with a brush every 20 min-utes.
After about the third basting increase the temperature from 355
to 375 degrees. Test the bird occasionally until it reaches 160 degrees
on the temperature probe. When it reaches 160 degrees, take it from
the grill, crush the foil down tightly, and let the bird sit 20 minutes
In the oven: Heat oven to 350 degrees, and maintain the tempera-ture.
Follow all other directions. Your turkey will be beautiful and
wonderful in about an hour and 50 minutes.
RE C I P ES • FOR • W I LD • G A ME
One whole wild turkey, skinned or plucked
2 heads of garlic crushed
1 lb (4 sticks) unsalted butter at room temperature
2 lemons, juiced
2 lemons, zested
2 large carrots, cut into large chunks
2 Vidalia onions, quartered
1 1/2 Tbsp dried thyme
4 sprigs fresh rosemary
4 sprigs of sage
12 slices of thick smoked bacon, (some would say this is optional,
but there is never an optional for good Southern bacon)
3 Tbsp kosher salt
2 1/2 Tbsp fresh ground pepper
Kitchen shears, or large sharp knife
R I CK S TO K E R
Roasted Wild Turkey