This simple and easy-to-follow recipe is from Elana Amsterdam, cookbook author and writer of the blog Elana's Pantry. Broken up into basic steps, this turkey is great for novice Thanksgiving cooks who need more time to focus on side dishes and also works for more experienced cooks looking for a chance to relax. - Yasmin Fahr
- 1 turkey (10-15 pounds)*
- 4 sprigs rosemary
- ½ cup grapeseed oil
- ½ cup balsamic vinegar
- 1 tablespoon sea salt, preferably Celtic Sea Salt
- 10 apples, cored and sliced in half
*Note: If using a frozen turkey, place it in the refrigerator to thaw — 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.
Preheat the oven to 325 degrees.
Remove the gizzards (save in refrigerator for gravy). Rinse the bird well and pat dry with paper towels; then truss (tie legs together with string).
Place the turkey breast side up in a roasting pan, then slip the rosemary underneath.
Drizzle the bird with grapeseed oil and balsamic vinegar, then sprinkle with salt. Wedge the apples around the roasting pan to prop turkey up evenly -- place 2 apple halves in cavity of bird.
Place the roasting pan with turkey, apples, etc. in oven on lowest rack.
Roast at 325 for 15 minutes per pound; a 15-pound turkey requires 3 hours and 45 minutes. If the skin begins to brown too soon, cover with foil.
To check temperature stick a meat thermometer deep into the thigh; at 175 degrees it is safely done.
Remove turkey from oven and allow to sit for 20 to 30 minutes before carving.