| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking, Live | 1 | Servings | ||
INGREDIENTS
| 16 | lb | Fresh turkey |
| 1 | T | Chopped sage |
| 1 | T | Chopped thyme |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | Onions, chopped | |
| 3 | Carrots, chopped | |
| 2 | Ribs celery, chopped | |
| 3 | T | Molasses |
| 3 | T | Soy sauce |
| 1 | T | Dijon mustard |
INSTRUCTIONS
Preheat the oven to 325 degrees. Rinse the turkey inside and out with cold water. Dry thoroughly with paper towels. Season inside and out with sage, thyme, salt and pepper. Stuff turkey loosely with your favorite stuffing and truss. Place the turkey in a roasting pan with the chopped vegetables and place in the center of the oven. In a bowl, whisk the molasses, soy and mustard together. During the last 2 hours of roasting, baste the turkey every 20 to 30 minutes with the molasses mixture. The skin will become dark. Tent with foil, if necessary. The turkey should take approximately 4 1/2 hours to cook. Let the turkey rest for 20 to 25 minutes before carving. Notes: Recipe courtesy of Patrick Clark Recipe by: Cooking live Show #9015 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 17817
Calories From Fat: 12588
Total Fat: 1419.3g
Cholesterol: 5798.2mg
Sodium: 51243.1mg
Potassium: 2163.4mg
Carbohydrates: 228.1g
Fiber: 13.5g
Sugar: 56.1g
Protein: 1103.2g