The Glazed Turkey Roast for the Season... Keep it Nicely Herbed, Please for a Reason!

Ingredients:

12 lb turkey with all the fixings

A. Liquids

3/4 c water

1 c honey

2 tblsp balsamic vineagre

3/4 c butter

B. Dry

1 tblsp rosemary

1 tblsp sage

1 tblsp thyme

1 tblsp oregano

1/2 tsp garlic

1/2 tsp onion

Method:

1) Dress a 12lb turkey by setting out from frozen (overnite), take out the neck, gizzard and liver, and wash out thoroughly the bird including the cavity, drip and pat dry with paper towels.

2) Salt and pepper thoroughly around the bird and cavity.

3) Place the turkey on a roasting pan with water above the wire base.

4) Mix the glaze in a medium saucepan to brush over regularly while baking in the roasting oven.

5) Pour in the liquid ingredients and the herbs and spices or condiments. Whisk together over MED heat

until homogeneous and liquid in consistency with a thickness for body.

6) Set the oven at 175 deg C over 6-8 hrs and open intermittently to apply liberally the glaze on the whole turkey.

Beet Chutney Ingredients:

Wet:

1/4 c oil

1/2 c water

1/2 c balsamic vineagre

Dry:

1 3/4 c red onion

2 XL beet

3 tblsp raisin (dried fruit)

3 tblsp sugar

2 tsp ginger

1 tsp mustard seed

1 pinch cumin

Preparing the Relish of Red Beets:

1) Take the extra large sized beet and cut or mince into fine cubes to get a consistency likened to relish.

2) In a large saucepan over MED heat add in condiments and spices and dried fruit, wet liquids and other dry ingredients.

3) Simmer without covering the pan and proceed to mash the solids with liquids and check to taste intermittently until reduced to a paste.

4) Cool down and deposit into a gravy boat for serving on the side with the dark or light meat per plate and also optional serve cranberry jelly with the stuffing and made turkey gravy.

5) Complete the service with veggies, e. g. brussel sprouts and baby carrots or medallions previously steamed and well-buttered with herbs (e. g. try basel and parsley bits).

6) Serve for drink the Honey Lemon Tea Cidre in goblets with the food service.