1 fresh turkey, approximately 12 pounds
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 1/2 teaspoons ground cinnamon
2 tablespoons olive oil
2 tablespoons molasses
2 tablespoons sherry vinegar or strong red wine vinegar
1 teaspoon Tabasco
Cut wings off turkey at middle joint. Cut legs off and separate each at joint between drumstick and thigh. Reserve thighs, drumsticks, and wings for Turkey Dark Meat in Cranberry and Ancho Chile Sauce. With sharp, heavy knife, remove back from turkey by cutting through ribs along the line between back and breast. Back pieces may be reserved for stock.
Preheat oven to 300 degrees. Pat breast dry and rub with salt, pepper, and cinnamon. Place in roasting pan in oven, skin side up. Combine all ingredients for glaze and mix well. After 30 minutes of roasting, lightly brush skin with glaze; continue to glaze every 30 minutes. The breast will take approximately 2 hours to cook. To test for doneness, either insert quick-reading thermometer into thickest part of breast (it will read 150 to 160 degrees when done) or insert metal skewer or small knife into thickest part of breast for 5 seconds (tip will feel very warm but not hot to the touch when done).
Remove from oven. Let cool 20 to 30 minutes before carving. Serves 6.
Recipe from The Right Stuffing Texas Monthly, November 1991.