Recipe - Pat Whittleseys Thanksgiving Turkey

Turkey, around 16 pounds
Olive Oil
Powdered rosemary
Apples, cored and chopped
Onions, chopped

Source: Tacoma News Tribune, November 18, 1996

The preface to this recipe was an article on this "ladynextdoor" who has
a library of over 20,000 cookbooks.

Clean the turkey inside and out with cold water. Dry with paper towels. Rub
the outside with olive oil, then with rosemary. Stuff the cavity with
apples and onions. Cover the bird with foil and roast at 350 degrees.
Figure maybe four hours. Remove the foil for the last halfhour to brown.
Discard the apples and onions and prepare a gravy by whisking the drippings
with cornstarch or a flourandbutter roux.

NOTE: the kosher version would delete the butter ingredient in favor of
some substitute.

Posted to JEWISHFOOD digest V96 #82

Date: Thu, 21 Nov 1996 05:56:34 0800 (PST)

From: jefffree@eskimo.com