Honey-Basted Roast Turkey Recipe
1 small turkey, 10 to 12 pounds
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.
Giblet Pan Gravy
Turkey neck and giblets
3 C. water
2 celery tops
2 green onions
Pan juices from roasted turkey
4 teaspoons cornstarch, dissolved in 2 tablespoons cold water
Salt and freshly ground black pepper, to taste
Place neck and giblets, except the liver, in a saucepan with water, celery tops
and green onions.
Chop liver and reserve. Bring water to a boil over medium heat. Reduce heat and
simmer over medium-low heat for about 40 minutes or until giblets are tender.
Strain broth and reserve.
Chop cooked giblets and combine with chopped liver.
In the same saucepan, bring 2 cups combined pan juices and giblet broth to a
boil.
Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium
heat, stirring often, until thickened.
Season to taste with salt and pepper.
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