INGREDIENTS

INSTRUCTIONS

Preheat oven to 450 degrees.
Rub cleaned turkey with unsalted shortening or butter. Cover the bird with
a piece of cheesecloth soaked in melted, unsalted butter. Reduce the heat
to 350 and place turkey in oven.
Make glaze of equal parts Kahlua and apricot preserves. Sounds weird, but
it is delicious.  Baste turkey with glaze right over the top of the
cheesecloth.  (The taste actually permeates the meat.)
Peel the cloth off before presentation (bird is a dark, rich brown) and
serve w/ sauce.
Vicki's notes:
*  The basic technique is from "Joy of Cooking," although Rombauer says to
put it on a rack.  The glaze is from the Kahlua company.
*  The only time I used pop-up indicators is when I was given turkeys that
had them.  I ignored the indicator --> used standard cooking chart for
weight (should be on turkey). You know how the turkey keeps cooking even
when it's not in the oven?  Sure enough, after he had been out of oven long
enough to serve, the indicator FINALLY popped up!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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