Ingredients Jump to Instructions ↓

  1. Turkey

  2. 15 lbs 6810g / 240oz Turkey - thawed if frozen

  3. 1 tablespoon 15ml Olive oil

  4. 4 sections Fresh rosemary

  5. 3 Garlic cloves - (to 4)

  6. Freshly-ground black pepper - to taste

  7. Sauce

  8. 1 cup 237ml Balsamic vinegar

  9. 1 cup 237ml Defatted pan drippings

  10. 3 tablespoons 45ml Brown sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 degrees.

  2. Rinse turkey inside and out. Pat dry with paper towels. Place breast-side up on a rack in a roasting pan. Rub the turkey with the oil, a sprig of rosemary and garlic cloves. Place all of the rosemary and garlic inside the bird. Loosely tie the legs together. Place into the middle of the oven.

  3. When the skin is light golden (after about 1 1/2 hours) cover the breast with a tent of foil to prevent overcooking the breast. Check for doneness after the bird has roasted about 3 to 3 1/2 hours. Turkey is done when: thigh muscle is pierced deeply (juices run clear) -- 180 to 185 degrees or breast muscle reaches 170 to 175 degrees.

  4. Remove turkey from oven. Let it stand about 20 minutes to allow juices to settle in the meat. Deglaze the pan by adding 1/2 cup water; stir to scrape up browned bits. Pour pan drippings into a gravy separator. Reserve 1 cup of defatted pan drippings for sauce.

  5. For the Sauce: Combine the vinegar, defatted pan drippings and brown sugar in a pan or microwaveable dish. Warm the sauce until the flavor is just released -- 15 seconds in microwave oven, or over low heat on stove until steam "escapes." (Do NOT boil). Carve the turkey; drizzle with a spoonful of the warmed sauce.

  6. Yield: 10 servings (with leftovers).


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