| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
American, Main dishes, Poultry, Prepare ahe |
9 |
Servings |
INGREDIENTS
| 1 |
sm |
Turkey; 10-12 pounds |
| 2 |
tb |
Hazelnut or peanut oil |
| 1/2 |
ts |
Ground sage |
| 1/2 |
ts |
Dried spicebush berries or allspice |
|
|
Salt and ground pepper; to taste |
| 1 |
sm |
Bunch wild onions or green onions |
| 4 |
tb |
Honey |
INSTRUCTIONS
Preheat oven to 350 F. Remove giblets from turkey and reserve for gravy if
desired. Rinse turkey and pat dry. Rub inside and out with oil and season
with sage, spicebush berries, salt and pepper. Stuff neck and body cavities
with onions and truss, if desired.
Place turkey in roasting pan. Roast, allowing 18 to 20 minutes per pound,
until juices run clear with no hint of pink when thigh is pierced. During
the last hour of cooking, baste turkey two to three times with honey, A
good pan gravy can be made if you are pan roasting the turkey, though if
you are spit roasting you will not have the drippings.
Garnish with a string of cranberries, if desired. Serves 8-10.
Serving Ideas : serve with giblet pan gravy.
NOTES : use a decorative string of cranberries with bay or sage leaves.
Recipe by: Beverly Cox and Martin Jacobs/Spirit of the Harvest
Posted to MC-Recipe Digest V1 #789 by Lynn Cage <ltcage@onr.com> on Sep 18,
1997
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