Thanksgiving Turkey
with Cranberry Balsamic Glaze
Ingredient amounts serve four
1 Turkey
1/2 cup Ah love Rosemary Olive Oil
2 cup Ah love Cranberry Balsamic Vinegar
1/4 cup chicken broth (or turkey broth)
1 tsp butter
To prepare the turkey for roasting, first remove the giblets
(and save for gravy or stuffing). Next, rinse the bird
inside and out and pat dry with paper towels.
Rub entire turkey with Rosemary Olive Oil inside the cavity,
under the skin and on the skin.
Mix 1 cup Cranberry Balsamic with 1/4 cup Chicken or turkey
broth and rub on the skin to create a nice glaze.
If you are stuffing the bird, stuff it loosely, allowing
about � to � cup stuffing per pound of turkey.
After rubbing the turkey with Rosemary Olive Oil, tie
drumsticks together with string (for stuffed birds only).
Insert a meat thermometer into the thickest part of the
thigh. The thermometer should point towards the body, and
should not touch the bone.
Place the bird on a rack in a roasting pan, and into a
preheated 350 degree F (175 degrees C) oven. Use the
following chart to estimate the time required for baking.
Bake until the skin is a light golden color, and then cover
loosely with a foil tent. During the last 45 minutes of
baking, remove the foil tent to brown the skin. Basting is
not necessary, but helps promote even browning.
| Weight of Bird |
|
Roasting Time
(Unstuffed) |
|
Roasting Time
(Stuffed) |
| 10-18 lbs |
|
3-3.5 hours |
|
3.75-4.5 hours |
| 18-22 lbs |
|
3.5-4 hours |
|
4.5-5 hours |
| 22-24 lbs |
|
4-4.5 hours |
|
5-5.5 hours |
| 24-29 lbs |
|
4.5-5 hours |
|
5.5-6.25 hours |
* The turkey is done when the internal temperature reaches
165 degrees F (75 degrees C) at the thigh
Serve with the following glaze (serves 4):
1 cup Cranberry Balsamic
1 tbls Rosemary Olive Oil
Cook Balsamic in a heavy saucepan stirring constantly until
reduced by 1/2 and the consistency of syrup. Stir in olive
oil. Drizzle over sliced turkey.