I'm forever trying new ways to "do" the turkey each Thanksgiving. Some go over very well and others are a lesson in trying to please my Mother or as noted in a song, "You can't please everyone so ya gotta please yourself." I introduced this to the family Thanksgiving of 2000, with success I might add. This recipe from Sunset Magazine is both simple and yummy.
Not being one that enjoys "in the bird stuffing," I like to rub butter all over and under the skin, stuff cavity with halved oranges, apples, onion, etc. instead. Basting occationally with a white wine and melted butter mixture. I glass for the cook and one for the bird...repeat!
If glaze starts to get too dark, loosely wrap dark areas with foil.
Yield: enough to glaze a 12-24 lb turkey.
Yield: enough to glaze a 12-24 lb turkey.
Serve with a nice sparkling wine.
