Reprinted from The Blood Type Diet Website (

Roast Turkey
Contributed by: from Jim Garland blogAdded: Mar 07, 2008 at 01:08 PM

  • 1 14lb turkey, thawed. (Orgainic Valley for me...)
  • 20 fresh, whole sage leaves (all I could find were dried... Oh well).
  • 1 red apple, quartered. [O nonnies omit]
  • 1 onion, quartered (i'm using a big purple one)
  • 1/4 cup butter, softened (I'll be using Purity Farms Ghee, YUM!)
  • 1/4 Cup olive oil (cold pressed, unrefined, and organic, Spectrum is a good brand to look for...)
  • 1 Cup turkey, chicken, or vegetable broth.

  • a large and heavy roasting pan
  • 1 cheesecloth, large enough to cover the bird.
How to make it:
  1. Preheat oven to 450 degrees Farenheit.
  2. Rinse and pat dry bird, remove liver, giblets, and neck.
  3. Decoratively insert 10 sage leaves under the skin.
  4. Season the cavities. I'll be using Herbamare. You can use whatever suits your fancy.
  5. Stuff the bird with the apple, onion, and remaining sage leaves.
  6. Skewer shut cavities, rub the bird with soft butter (Ghee) and thank and bless it for sacrificing itself for you.
  7. Mix the olive oil and broth in a small sauce pan. Soak the cheesecloth in the mixture, squeezing out the extra, and blanket the bird like a beautiful, and tasty mummy, ha ha. Save the extra liquid for basting.
  8. Put bird on the lowest rack, in a large and heavy roasting pan. Immediately reduce heat to 325.
  9. Bake for about 3 hours (17 minutes per pound for larger or smaller bird), basting with oil/broth mixture every 20-30 minutes.
  10. During last hour of cooking, cover the roasting pan with foil to prevent over browning.
  11. Bird is done when the breast meat hits 171 degrees, thighs should be at 180.
  12. Save pan juice to drizzle over slices before serving. Enjoy!