As winter advances over the horizon, and night reigns over the unending days of summer now a memory. The change of season can be read in the flight of the birds and array of colors the trees have painted across the sky. The bristling river waters cool and crisp, rippling slower, flowing calmer, for the rush of summer now has died. It can be felt in the air, for the cool breeze has gone, replaced by the smoky mists of crackling fireplaces and timbered stoves in the human search for warmth and refuge.
Though the promise of another November is here, driven by Fate and realized by Destiny, November with the open arms of memories passed and memories yet forged. Hard on the flesh but calming to the soul, there is comfort in the familiarity of the times.
For ages past in the fabled lore of generations passed like the falling of the leaves, their successors feast where they had warred, and give thanks where they had only hoped. Their successors take refuge in a freed age where they had but the promise of a brighter tomorrow.
You will need:
1 tablespoon Living the Gourmet Dry Herb Rub
1 tablespoon Signature Spice Mix
4 cloves garlic
1 ½ tablespoons Teriyaki Sauce
1 ½ tablespoons Soy Sauce
¼ cup honey
¼ cup ketchup
juice of ¼ lemon
juice of ¼ orange
¼ cup olive oil
¼ cup salt
Preheat oven 325 degrees F.
Rub turkey down with salt, inside and out, and wash thoroughly (this helps to get the skin really clean).
Rub turkey down with garlic clove and then a ¼ of lemon.
In small bowl mix lemon juice, orange juice, Teriyaki Sauce, Soy Sauce, honey, ketchup, olive oil, Signature Spice Rub, Living the Gourmet Dry Herb Rub.
Place stalks of celery down to line the roasting pan, for the turkey to rest on.
Place turkey in pan.
With turkey in pan rub the turkey down outside and inside, with mixture just prepared.
Stuff extra garlic in the pockets of turkey the skin. Stuff remaining fruit in turkey cavity.
Cook about 15 -20 minutes per pound.