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 Stuffingprint friendly recipe
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 rosemary

To 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°, 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° it is safely done
Remove turkey from oven and allow to sit for 20 to 30 minutes before carving
Serve

Serves 12

Take note, because of the balsamic vinegar in this recipe, the turkey skin will be much darker than a bird cooked in the traditional method.

Posted on November 18, 2007 in entrees by Elana
you might also like: Rosemary Apple Chicken or Turkey Chili

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