Roasted Wild Turkey in White Wine Recipe

Roasted Wild Turkey in White Wine Recipe:
Stuffed with mushroom pate'

Pate' Stuffing

1/4 cup butter or margarine
2 medium onions, chopped
1 cup chopped mushrooms (about 1/4 lb.)
2 qt. fresh white bread crumbs
1/4 tsp. pepper
1/4 cup finely chopped parsley
1 tsp. salt
1 tsp. dried thyme leaves
1 tsp. marjoram leaves
1 lb. chicken livers, finely chopped

Ingredients for basting
and later use:

1 T. salt
1 tsp. pepper
1/4 cup olive or salad oil
1 small onion, sliced
1 clove garlic, halved length-wise
2 whole cloves
1 bay leaf
1/4 tsp. dried basil leaves
1 can (10 1/2 oz.) condensed chicken broth, undiluted
1/2 cup white wine

Saute onion and mushrooms in hot butter in skillet until opinion is tender. Turn into large bowl. Add chicken liver, bread crumbs, parsley, salt, thyme, marjoram and pepper; toss lightly until thoroughly combined.

Preheat oven to 400 degrees F. Wash and dry turkey very well inside and out. Mix salt and pepper; sprinkle part of mixture inside turkey. Spoon stuffing into neck and body cavities; close cavity with twine, and fasten wing tips to body with twine. Tie ends of legs together. Place turkey, breast up (omitting rack) in a deep roasting pan with a tight fitting cover. Brush with oil and sprinkle the remaining salt and pepper. Roast uncovered 30 minutes or until lightly browned.

Remove from oven; reduce oven temperature to 350 degrees F. Insert meat thermometer in turkey thigh at thickest part. Add onion, garlic, cloves, bay leaf and basil to roasting pan. Pour chicken broth and wine over turkey. Cover pan tightly. Roast, basting every 30 minutes, for 2 1/2 hours, or until thermometer registers 185 degrees F. Leg joints should move freely. Remove turkey from roasting pan; remove twine. Let stand 30 minutes, then refrigerate, covered, until chilled--overnight. Serve cold, garnished, slicing across both breast and pate' stuffing in thin slices.