|1||Young turkey; (10 to 12 lb.)|
|¼ cup||White Port wine|
|2||Cloves garlic; cut in pieces|
|¼ teaspoon||Poultry seasoning|
Wash turkey and salt cavity. Prepare basting sauce. Rinse turkey and fasten well on rotisserie. Cook over low heat for 3 to 3½ hours. Baste every 15 to 20 minutes. Place drip pan under turkey to prevent flare ups.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary" <diane@...> on Nov 11, 1997
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