Roasted Turkey with Balsamic Brown Sauce


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Instead of adding fat during cooking and serving the turkey covered with gravy, this roasted bird is complemented with a refreshing, aged Italian vinegar-brown sugar sauce.

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  • 1 15 lb. turkey, thawed
  • 1 Tbs. olive oil
  • 4 sprigs of fresh rosemary
  • 3-4 garlic cloves
  • Black pepper, as desired
  • Sauce:
  • 1 C. balsamic vinegar
  • 1 C. defatted pan drippings
  • 3 Tbs. brown sugar

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Preheat the oven to 325 degrees. 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. 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 3-3 1/2 hours. Turkey is done when thigh muscle is pierced deeply and juices run clear at 180-185 degrees or breast muscle reaches 170-175 degrees.

To prepare 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.

Yield: 10 servings

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