Turkey Vinha D’alhos

• 12 to 14 lb. turkey
• Salt
• 2 cups vinegar
• 2 cups water
• 4 cloves garlic, crushed
• 1 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. allspice
• 1/4 tsp. pepper
• 2 Hawaiian red peppers, crushed
• 1/2 cup butter or margarine, melted
• 1/3 cup sauterne

Rinse and drain turkey; salt neck and body cavities lightly. Place in large plastic bag. Combine vinegar, water, garlic, salt, cinnamon, allspice, pepper and peppers; pour over turkey and close bag tightly. Let stand in refrigerator overnight, turning bag occasionally so all parts of turkey are marinated. Remove turkey from marinade and stuff turkey with Portuguese Stuffing. Place in roasting pan. Combine butter and sauterne. Baste turkey with marinade and butter mixture. Roast at 325°F in electric oven until meat thermometer registers 185°F, about 3½ to 4 hours, basting occasionally with marinade and butter mixture. Bake extra stuffing in a covered casserole for 30 to 45 minutes or until well heated. Makes 8 to 12 servings.