Balsamic Roasted Turkey With Apple Stuffing

Serves: 12


  • 1 turkey (10-15 pounds)
  • ½ cup olive oil, butter, or ghee
  • ½ cup balsamic vinegar
  • 1 tablespoon Pink Himalayan salt
  • 10 honey crisp apples, peeled, cored and sliced in half
  • 6 sprigs rosemary
  • cracked pepper to taste


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 put rosemary inside bird

Drizzle bird with oil, melted butter or ghee and balsamic vinegar, then sprinkle with salt and pepper

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; until 175° it is safely done

Remove turkey from oven and allow to sit for 20 to 30 minutes before carving


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