| 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: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary"
<diane@keyway.net> on Nov 11, 1997
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