Holiday Recipes

14 December, 2012




8 tablespoons Butter

½ cup of Rum

1 cup Winter Ambrosia

Simmer 10 minutes or reduced until syrupy …

Salt and pepper

In a small saucepan put Winter Ambrosia and rum over medium heat and bring to a simmer cook until

syrupy. Add the butter and whisk it into the Winter Ambrosia and rum mixture. Use the glaze to baste the


Preheat the oven to 350 degrees F. (This is for a 12 pound turkey)

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover

pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the

inside of the turkey cavity.

Stuff the cavity with a bunch of fresh thyme one lemon halved, quartered onion, head of garlic and a few

pitted dates cut in halves…


Brush and glaze turkey…. Tie the legs together with string and tuck the wing tips under the body of the


Roast the turkey for 2 1/2 hours, basting from time to time, until the juices run clear when you cut between

the leg and the thigh. Remove the turkey to a cutting board and cover with foil; add remaining glaze…let it

rest for 20 minutes. Slice the turkey and serve hot.

This glaze can also be used for your leg of ham…











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