Title: Turkey w/sage and rosemary
 Categories: Main dish, Poultry, Low-fat
      Yield: 1 Servings
 
      1 ea 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.