|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: from Jim Garland blog||Added: Mar 07, 2008 at 01:08 PM|
How to make it:
- 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.
- Preheat oven to 450 degrees Farenheit.
- Rinse and pat dry bird, remove liver, giblets, and neck.
- Decoratively insert 10 sage leaves under the skin.
- Season the cavities. I'll be using Herbamare. You can use whatever suits your fancy.
- Stuff the bird with the apple, onion, and remaining sage leaves.
- Skewer shut cavities, rub the bird with soft butter (Ghee) and thank and bless it for sacrificing itself for you.
- 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.
- Put bird on the lowest rack, in a large and heavy roasting pan. Immediately reduce heat to 325.
- Bake for about 3 hours (17 minutes per pound for larger or smaller bird), basting with oil/broth mixture every 20-30 minutes.
- During last hour of cooking, cover the roasting pan with foil to prevent over browning.
- Bird is done when the breast meat hits 171 degrees, thighs should be at 180.
- Save pan juice to drizzle over slices before serving. Enjoy!