Ingredients:
- 1 turkey (10-15 pounds)
- ½ cup Extravagonzo Red Chili or Roasted Garlic Culinary Oil
- ½ cup Balsamic Vinegar
- 1 tablespoon Celtic sea salt
- 10 apples, peeled, cored and sliced in half – I like to leave the skins on the apples.
- 4 sprigs rosemary
Instructions:
- 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 on a rack in a roasting pan, then put rosemary inside bird
- Drizzle and/or brush/baste bird with Extravagonzo Red Chili or Roasted Garlic Culinary 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, brushing/basting a couple times throughout roasting.
- 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
