| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 16 |
lb |
Fresh turkey |
| 1 |
tb |
Chopped sage |
| 1 |
tb |
Chopped thyme |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Onions; chopped |
| 3 |
|
Carrots; chopped |
| 2 |
|
Ribs celery; chopped |
| 3 |
tb |
Molasses |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
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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