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.