Mimi

Ingredients

• Turkey –  pounds per person, figure in extra pounds for leftovers
• Unsalted butter
• 6 garlic cloves
• Sage Stuffing (page 128)
• Meat skewers
• Kitchen twine

Unthaw 2–3 days prior to Thanksgiving. Pull neck and giblets out (cook them for the dogs Thanksgiving Day feast). Rinse in cold water inside and out, pat dry with paper towels. Place garlic cloves and pats of butter in between skin and meat.

Fill with stuffing, bring up the tail, then neck, skewer closed.

Tie turkey

Take twine around the bottom of the neck, back around the legs, go 2 times around each leg, go around wings, pull to the top and knot.

Cover with olive oil, salt, and pepper. Cook at recommended time and temp for poundage. The leg should wiggle easily when done.

Serve with Cranberry-Apple Relish (page 127).