| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Turkey, around 16 pounds |
|
|
Olive Oil |
|
|
Powdered rosemary |
|
|
Apples, cored and chopped |
|
|
Onions, chopped |
INSTRUCTIONS
Source: Tacoma News Tribune, November 18, 1996
The preface to this recipe was an article on this "lady-next-door" who has
a library of over 20,000 cookbooks.
Clean the turkey inside and out with cold water. Dry with paper towels. Rub
the outside with olive oil, then with rosemary. Stuff the cavity with
apples and onions. Cover the bird with foil and roast at 350 degrees.
Figure maybe four hours. Remove the foil for the last half-hour to brown.
Discard the apples and onions and prepare a gravy by whisking the drippings
with cornstarch or a flour-and-butter roux.
NOTE: the kosher version would delete the butter ingredient in favor of
some substitute.
Posted to JEWISH-FOOD digest V96 #82
Date: Thu, 21 Nov 1996 05:56:34 -0800 (PST)
From: jefffree@eskimo.com
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”