Roast Turkey with Grapes & Prunes

Directions

Preheat oven to 350℉ (180℃). Lightly oil inside of a large, unprinted paper grocery bag.

Wash and pat turkey dry.

In a large bowl mix corn-bread crumbs with thyme, sage.

Set aside.

In a saucepan over medium heat, simmer port, prunes, grapes.

In a skillet over medium-high heat, sauté onion in oil until soft but not browned (8 to 10 minutes).

Add fruit mixture and sautéed onion to bread crumbs and mix well.

Stuff cavity of turkey with bread stuffing. Lace opening shut with kitchen twine.

Dot exterior of turkey with small pieces of butter.

Place turkey inside prepared sack, roll opening of sack to seal tightly, and place sack in a large roasting pan.

Place in oven and roast for 2½ to 3 hours.

During the last 30 minutes, tear away top of bag to let exterior brown.

To test for doneness, pierce a leg with the tip of a sharp knife.

The juice should spurt out a clear yellow; if it is pink, roast the bird for 10 to 15 minutes longer.