LITTLE ROCK — 1 (8-to 10-pound) wild turkey
Salt
Ground black pepper
1/4 cup PLUS 2 tablespoons vegetable oil, divided use
2 to 3 medium sweet potatoes, scrubbed and cut into 1- to 2-inch chunks
1 yellow onion, peeled and cut into wedges
2 cloves garlic, chopped
3/4 cup chopped pecans
Heat oven to 375 degrees.
For the turkey: Wipe the turkey with a damp cloth. Tuck the wing tips behind the backbone. Season cavity with salt and pepper. Place the turkey on a roasting rack and tie the legs closed with kitchen twine. Brush bird with 1/4 cup of the olive oil and season with salt and pepper. Roast bird at 375 degrees for 30 minutes. Reduce heat to 300 degrees and roast, basting breast with pan juices every 20 minutes, for 1 1/2 to 2 hours. To check for doneness, insert the tines of a meat fork at the joint between the thigh and the backbone. If the juices run very pale pink or clear and the leg and thigh give somewhat under pressure when lifted lightly with a fork, the bird is done. Tent bird with foil and let rest while you prepare the sweet potatoes.
Increase oven to 425 degrees.
For the sweet potatoes: In a large bowl, combine sweet potatoes, onion garlic and pecans. Toss with remaining 2 tablespoons vegetable oil and season with salt and pepper. Arrange sweet potatoes on a rimmed baking sheet and bake until potatoes are tender, about 30 minutes.
Makes 6 to 8 servings.
Recipe adapted from Foods of the Americas: Native Recipes and Traditions by Fernando and Marlene Divina and the Smithsonian National Museum of the American Indian