Yield: 8 Servings
|See part 1|
While it's roasting, make sure to baste the turkey at regular intervals with the remaining marinade, about every half-hour. Remove the foil for the final 20 minutes of roasting to crisp the skin and turn it a rich golden brown.
To present, serve slices of white meat surrounded by peaches and prunes on a large platter, and the pieces of dark meat on a separate platter accompanied by the dressing.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Dec 6, 1998, converted by MM_Buster v2.0l.