| 1 | Recipe by: jim dykstra combine the rice with 3 cups of salted water, bring to a boil, reduce the h , cover and simmer until the rice is al dente -- 25 to 35 minutes. |
| 2 | Wild rice varies considerably, so watch it carefully toward the end. |
| 3 | You do not want the rice fully cooked ~- only a few of the rice grains should have split. |
| 4 | The rice will continue cooking in the bird. |
| 5 | In a dutch oven, crumble the suasage meat and brown it. |
| 6 | Pour off any accumulated fat. |
| 7 | Add the butter and melt it. |
| 8 | Add the onion and mushrooms. |
| 9 | Cook, uncovered, until the onions are soft and the mushrooms have given up their liquid. |
| 10 | The mixture should not have any excess water. |
| 11 | Remove from t heat. |
| 12 | Mix in the sage and parsley. |
| 13 | Taste and adjust the seasoning -- it probably will not not need any salt. |
| 14 | Refrigerate until ready to use. |
| 15 | Prepare your weber kettle or other barbecue for indirect heat, or preheat t oven to 325 °F. |
| 16 | Clean the turkey, removing as much loose interior f as possible. |
| 17 | Reserve the neck and giblets for another use. |
| 18 | Salt and peppe the cavity. |
| 19 | Stuff the bird fairly full ~- the stuffing will swell up just little. |
| 20 | Truss the bird and roast until done -- 3 ?to 4 hours. |
| 21 | Remove t bird from the oven or barbecue and let it rest 10 minutes before carving. |
| 22 | Combine any excess stuffing with the turkey neck in a baking dish and bake 350 °F for 60 minutes. |
| 23 | If cooked on the barbecue, smoking the bird adds a delicate smoke flavor to the meat. |
| 24 | Scatter the soaked apple wood on the coals several times during first 1 ?hours of cooking. |
| 25 | You will also have to add some charcoal ever half hour or so to keep the fire going. |
| 26 | Discard any drippings from the barbecue. |
| 27 | If roasted in the oven, the drippings can be used to make gravy |
