Roast Turkey With Sage And Rosemary
- 1 12-Pound (or larger) Turkey
- Fresh rosemary stems
- Fresh sage
leaves or stems
- 1 tsp. Poultry seasoning
- 1/8 tsp. Salt
- 1/8 tsp.
- 1 medium Onion
- 1 lg Carrot
- 1 medium Rib celery
- Wash your turkey and trim excess fat and giblets. Loosen the skin from
the turkey at the neck cavity to insert sage leaves. Press skin to
- Quarter onions, celery, and carrot and place in the open
cavity of the turkey. Sprinkle half of the poultry seasoning, pepper,
and salt mixture inside the turkey and the remainder on the outside. Tuck in the turkey legs and place breast side up on a rack. You can
buy disposable aluminum racks in the grocery store.
- Spray the turkey
with a vegetable spray and cover loosely with foil. Bake
according to directions on the package your turkey came in. Remove foil
when 20-30 minutes of cooking time remains.
- After your turkey is
done, let it stand twenty minutes. Garnish with grapes and remainder of
sage and rosemary.