Yields: 8 Servings
Ingredients
1 pound Cucumbers
2 teaspoons Salt
2 teaspoons Sugar
1 tablespoon White rice vinegar
1 1/2 tablespoons Peanut oil
1 tablespoon Coarsely chopped garlic
12 pounds Turkey, 8-14 pounds
1 medium Onion
1 teaspoon Dry thyme
1 teaspoon Dry rosemary
1 teaspoon Dry sage
Salt and pepper
Instructions
Remove giblets and neck from turkey; set aside. Rinse and drain turkey. Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in half and place inside turkey. Blend herbs and make a paste with a little fat. Spread on outside of turkey and press into skin. Tie legs together. Pour 1/2 inch water into pan and cover with lid. Place pan in a 350 degree oven for 1 1/2 to 2 hours or til meat thermometer registers 185. Uncover for last 10 minutes to brown if desired. Remove from oven and let sit for 15 minutes before carving. Drain liquid into a pot and return turkey to a warm oven til ready to carve(after standing 15 minutes).