Normally I’d save a blog post about roast turkey for around the Thanksgiving holiday, but since it is still turkey season and there are plenty of people who pluck their wild turkeys, it’s worth bringing up now. Personally, I don’t typically cook my wild turkeys whole, preferring to part them out into breasts, legs, and thigh, and reserving the carcass for stock. If I did, I’d consider roasting it in a brown paper bag. It may seem like a novelty, but the theory behind the cooking method is sound.
By roasting a wild turkey in a bag, you’re creating a hot, moist environment that steams the meat, cooking it evenly without drying out the breasts before the legs are cooked through. The steaming process does wonders for a wild turkey, which carries a lot less fat than a bird from the grocery store. I’d also recommend brining and/or injecting a wild turkey before roasting. There’s almost no such thing as too much moisture when dealing with an old tom.
If you’ve never heard of the paper-bag method, check out this video. The dude does a pretty good job of walking you through the process. Though he’s using a domestic bird, the technique would be similar for a wild turkey, though I’d cut the overall roasting time, checking the internal temperature starting around the 2 ½ hour mark.