Recipe - Honey-Basted Roast Turkey

1 small Turkey; 1012 pounds
2 tablespoon Hazelnut or peanut oil
One half teaspoon Ground sage
One half teaspoon Dried spicebush berries or
allspice
Salt and ground pepper; to
taste
1 small Bunch wild onions or green
onions
4 tablespoon Honey

Preheat oven to 350 F. Remove giblets from turkey and reserve for gravy if
desired. Rinse turkey and pat dry. Rub inside and out with oil and season
with sage, spicebush berries, salt and pepper. Stuff neck and body cavities
with onions and truss, if desired.

Place turkey in roasting pan. Roast, allowing 18 to 20 minutes per pound,
until juices run clear with no hint of pink when thigh is pierced. During
the last hour of cooking, baste turkey two to three times with honey, A
good pan gravy can be made if you are pan roasting the turkey, though if
you are spit roasting you will not have the drippings.

Garnish with a string of cranberries, if desired. Serves 810.

Serving Ideas : serve with giblet pan gravy.

NOTES : use a decorative string of cranberries with bay or sage leaves.

Recipe by: Beverly Cox and Martin Jacobs/Spirit of the Harvest

Posted to MCRecipe Digest V1 #789 by Lynn Cage ltcage@onr.com on Sep 18,
1997