Wash turkey well inside and out, then dry. Now blend
the next seven ingredients. Pour this marinade over
turkey in a large pan and let stand in the refrigerator for eight hours.
(Marinade should
be basted over turkey during this waiting period at least four times). Before
roasting, be sure turkey is at room temperature. Preheat oven to 325°F.
Drain the turkey well, reserving the marinade. Fill cavity with your favorite
stuffing. Close cavity with skewers and string, and tie legs together. Place
on rack on roasting pan. Roast for 2 hours and brush often with the marinade
you have saved. Now raise the heat to 350°F and continue roasting for another
1 1/2 hours. During this last cooking period, baste only one time—using
every speck of marinade you have left. Before removing from oven, test the bird
with a sharp two-tined fork to test doneness. If fork does not come out easily,
cook a few more minutes but do not increase the heat.
