Yield: 1 Servings
|1 \N||Turkey; 14-16 lb.|
|¼ cup||Butter; melted|
|1 tablespoon||Chopped fresh sage|
|1 tablespoon||Chopped fresh thyme|
|\N \N||Salt and pepper|
|2 cups||Turkey or chicken broth|
|1 tablespoon||Pure maple syrup|
Preheat oven to 325'F with rack in lower third. Rinse turkey inside and out, and pat dry. Place turkey on roasting rack in large roasting pan.
Brush with half the melted butter, and sprinkle with herbs. Tie legs together, and tuck wing tips under body. Pour broth into pan. Roast turkey for 2 to 4 hours, basting with pan juices every 30 min. Add maple syrup to remaining butter, and brush over turkey. Roast for another 30 min. or so unti an instant read thermometer inserted into the thickest part of the thigh reads 180'F. Transfer turkey to a platter, cover loosely with aluminum foil for 20 min. Pour pan juices into a pitcher and skim off fat.
Reserve for gravy. Serves 8-10. Adapted from Williams-Sonoma Thanksgiving (Time-Life)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@...
on Nov 21, 1997