| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 1 | Young turkey; (10 to 12 lb.) | |
| Basting Sauce: | ||
| 3/4 | Stick butter | |
| 1/4 | c | White Port wine |
| 2 | Cloves garlic; cut in pieces | |
| 1/4 | ts | Salt |
| 1/4 | ts | Poultry seasoning |
INSTRUCTIONS
Wash turkey and salt cavity. Prepare basting sauce. Rinse turkey and fasten well on rotisserie. Cook over low heat for 3 to 3 1/2 hours. Baste every 15 to 20 minutes. Place drip pan under turkey to prevent flare ups. Recipe by: [email protected] Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary" <[email protected]> on Nov 11, 1997
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