1    12-Pound (or larger) Turkey
Fresh rosemary stems
Fresh sage leaves or stems
1 ts Poultry seasoning
1/8 ts Salt
1/8 ts Pepper
1 md Onion
1 lg Carrot
1 md Rib, celery

Wash your turkey and trim excess fat and giblets. Loosen the skin from the
turkey at the neck cavity to insert sage leaves. Press skin to secure.
Quarter onions, celery, and carrot and place in the open cavity of the
turkey. Sprinkle half of the poultry seasoning, pepper, and salt mixture
inside the turkey and the remainder on the outside. Tuck in the turkey legs
and place breast side up on a rack. You can buy disposable aluminum racks
in the grocery store. Spray the turkey with a vegetable spray and cover
loosely with foil. Bake according to directions on the package your turkey
came in. Remove foil when 20-30 minutes of cooking time remains. After
your turkey is done, let it stand twenty minutes. Garnish with grapes and
remainder of sage and rosemary.