Balsamic Roasted Turkey with Apple Stuffing

This week, I have been testing the Thanksgiving menu that I shared with those of you signed up for my newsletter. We had almost a full Thanksgiving dinner last Wednesday and leftovers Thursday and Friday. Needless to say, my husband was not too thrilled with eating turkey 3 nights in a row just a week before Thanksgiving.

Below is the turkey recipe I used for our pre-Thanksgiving feast. I will make it again this Thursday for the real turkey day. This recipe includes the basic steps for how to make a turkey and also provides a simple gluten-free stuffing. No fuss, so you can focus on side dishes, my favorite part of the meal.

Balsamic Roasted Turkey with Apple Stuffing
1 turkey (10-15 pounds)
½ cup grapeseed oil
½ cup balsamic vinegar
1 tablespoon celtic sea salt
10 apples, cored and sliced in half
4 sprigs rosemaryTo thaw out a frozen turkey place in refrigerator –this will take about one day for every 5 pounds, a 15 pound bird needs 3 days. Alternatively, thaw the bird in a cold water bath, this requires 30 minutes per pound –7 ½ hours for a 15 pound bird. Below are cooking instructions for the thawed turkey.

Remove the gizzards (save in refrigerator for gravy)
Rinse bird well and pat dry with paper towels; then truss (tie legs together with string)
Place turkey breast side up in a roasting pan, then slip rosemary underneath
Drizzle bird with grapeseed oil and balsamic vinegar, then sprinkle with salt
Wedge apples around roasting pan to prop turkey up evenly –place 2 apple halves in cavity of bird
Place roasting pan with turkey, apples, etc. in oven on lowest rack
Roast at 325 degrees, 15 minutes per pound; a 15 pound turkey requires 3 hours and 45 minutes
If skin begins to brown too soon, cover with foil
To check temperature stick a meat thermometer deep into thigh; at 175 degrees it is safely done
Remove turkey from oven and allow to sit for 20 to 30 minutes before carving
Serve