From the Edible Front Range article
Wild or Heritage Turkeys have a tendency to be tougher and dryer than domestic commercially raised turkeys due to the fact that they move around getting lots of exercise. Wild turkeys also have darker flesh and the flavor is stronger and richer than turkeys most are familiar with, but it’s every bit as delicious. To keep your wild turkey moist and juicy one only needs to give a little extra attention in preparation. Consider the following techniques for perfect roast wild turkey.
Brining: Brine the bird for 24 hours before roasting (which means start defrosting your bird 1-2 days prior to brining). Brining adds moisture and flavor to the turkey and helps to keep it from drying out. Basics of brining include water, salt, sugar, spices, etc. Remember you’ll need a large stainless steel container or bucket, an oven bag or extra large ziplock, and room in the refrigerator.
Another suggestion is not exactly a brine but a marinade using yogurt–soak you bird in yogurt for the 24 hours. This technique softens the flavor and makes for very tender turkey.
Moist Stuffing: A stuffing made from moist and flavorful ingredients like onion, apple, dried fruits, celery, herbs, sausage, or bacon will help to keep the moisture in the turkey while it roasts. Use your favorite classic stuffing or experiment with something new.
Roasting: There are a couple of things to remember when roasting your wild turkey. Use your favorite recipe, but you may consider adapting your recipe to accommodate these suggestions:
1. Keep the temperature low and roast for longer–around 325-350 degrees and about 20-30 minutes per pound.
Note: Do you know what you oven temperature really is? Test with an oven thermometer–it can make a big difference!
2. Basting every 20-30 minutes of cooking time with butter or lard and drippings. Some suggest layering the bird with bacon–as they say “everything’s better with bacon.”
One of my favorite techniques comes from Joy of Cooking and Martha Stewart:
Melt a about a pound of butter with a bottle of dry white wine. Soak a 17-inch square 4 layer cheese cloth with the wine/butter mixture and drape over the turkey. As you roast, baste the bird evenly with the remaining wine/butter mixture every 30 minutes. The wine and butter make for excellent pan drippings and GRAVY!
Use an instant read thermometer to help take the guess work out of wondering when it’s done. Look for when the temperature just reaches 180 degrees in the thickest parts like the leg and breast. Take care not to poke to the bone. The stuffing should read between 140-160 degrees. I usually start taking temperature readings in the last 45 minutes of the recommended cooking time.
Rest that bird: Be sure to allow your turkey to rest at least 30 minutes. Cutting into a hot out of the oven turkey, or any meat or poultry for that matter, will allow the juices to flow right out. Resting allows the protein molecules to relax and reabsorb the juices evenly. While the turkey is resting make your gravy from the drippings.
Words of cooking wisdom: Make a plan, don’t worry, be brave, take your time and enjoy the process. It will be delicious!!
For more detailed recipes using the above techniques, check out:
Edible Front Range
Great article and tasty recipe link at the end of the article that uses the brining method for wild turkey.
Martha Stewart’s Perfect Roast Turkey
It’s really a good recipe, and although it is designed for a domestic turkey the method is good for keeping a wild turkey moist. Especially if you brine your bird first. Click here for Steward’s perfect roast turkey recipe.
Brining Basics: This is a nice primer on brining your turkey.
Menu:
A moist, seasonal, tasty olive oil-based dessert for Hanukkah using local squash. 
After 30 minutes, use your knuckle to ‘punch down’ or deflate the dough, which should look balloon-like and greatly increased in volume. After releasing the gas in the dough, tear a small section of dough off (a couple tablespoons’ worth).
