Sunday, November 16, 2008

Cherry Glazed Turkey

Cherry Glazed Turkey
2 T. Sage
1 t. Salt
1/2 t. Pepper
1 Whole Turkey (12#)
1/2 C. Cherry Jam
1/4 C. Ruby Port

Heat oven to 325. Mix sage, salt and pepper; rub into turkey skin. Rub salt on the
inside cavity of the bird. Fasten neck skin of turkey with skewer.
Tuck legs under band of skin at tail or tie together with heavy string.

Place turkey on rack in shallow roasting pan, breast side up. Cover turkey loosely with
foil; roast 3 hours. Meanwhile, mix preserves and port, set aside.

Uncover turkey. Roast 45 minutes to an hour and half more, brushing turkey with glaze
frequently, until thermometer reads 180 and legs move easily with lifted or twisted.
Remove stuffing from oven after 40-50 minutes of baking time.
Place turkey on warm platter; cover with foil to keep warm. Let stand 15-20 minutes
for easiest carving.

For a larger turkey:
15-22 pounds 3 1/2 - 4 hours
22-24 pounds 4 - 4 1/2 hours
24-29 pounds 4 1/2 - 5 hours

These times are for UNSTUFFED birds, and are just guidelines, not strict times, you need to cook your bird until the thermometer reads 180 degrees. DO NOT UNDER COOK YOUR BIRD!

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