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1 wild turkey
1 onion
1 c. celery
Salt and pepper
1 bell pepper


Wash bird and wipe dry. Salt and pepper bird inside and out and fill cavity with chopped onion, pepper and celery. Cover entire bird with liberal coating of butter. Wrap bird loosely in heavy duty foil. Place in shallow pan and roast bird at 450 degrees according to following table: 14-17 lb. - 3 to 3 1/2 hours 10-13 lb. - 2 3/4 to 3 hours 18-21 lb. - 3 1/4 to 3 1/2 hours About 40 minutes before bird is done, open the foil wrapper and fold back so bird can brown. Baste frequently. Serve with wild rice.

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