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1 wild turkey
1 lb. salt pork, sliced
1 qt. consomme
1 onion, sliced
1 carrot, sliced
2-3 sprigs parsley
1 lg. stalk celery, chopped
1 bay leaf
Pinch of thyme


Wash, drain, and pat turkey dry. Season cavity with salt and pepper; stuff with half the salt pork slices, cover turkey with the rest. It may be necessary to secure the salt pork strips with toothpicks. Brown at 400 degrees for about 1 hour. Combine consomme, onion, carrot, parsley, celery, bay leaf, and thyme. Remove salt pork and discard. Add consomme to turkey and cover tightly. Bake at 300 degrees for 2-3 hours or until tender. Baste frequently with consomme mixture.

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