From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox Newsletter.
INGREDIENTS:
TO PREPARE:
Dissolve honey and wine together. Add gingerroot; sprinkle with salt and pepper; pour honey-wine mixture over bird. Cover turkey loosely with foil to prevent burning the skin. Cook at 350 degrees for 25 minutes to the pound. Baste every 30 minutes. When done, you will have a delightful, dark brown glaze.
- 12-pound turkey
- 1/2 cup Chablis
- 1-inch piece gingerroot, grated
- 1/3 cup honey
- Salt
- Pepper
TO PREPARE:
Dissolve honey and wine together. Add gingerroot; sprinkle with salt and pepper; pour honey-wine mixture over bird. Cover turkey loosely with foil to prevent burning the skin. Cook at 350 degrees for 25 minutes to the pound. Baste every 30 minutes. When done, you will have a delightful, dark brown glaze.
