1 small turkey, 10 to 12 lbs.
2 T. peanut oil
1/2 t. ground sage
1/2 t. ground allspice
salt and freshly ground black pepper, to taste
1 small bunch green onions
3 to 4 T. honey
Garnish: Decorative string of cranberries and bay leaves or sage leaves (optional)
Preheat oven to 350°F.
Remove giblets from turkey (reserve for gravy, recipe follows). Rinse turkey and pat dry. Rub inside and out with oil. Season with sage, allspice, salt and pepper. Stuff neck and body cavities with onions and truss, if desired. Place turkey in roasting pan. Roast, allowing 18 to 20 minutes per pound, until juices run clear with no hint of pink when thigh is pierced.
During the last hour of cooking, baste turkey 2 to 3 times with honey.
Serve with pan gravy and garnish with decorative string of cranberries and bay leaves or sage leaves, if desired.
Makes 8 to 10 servings.
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