Herb-Roasted Turkey with Balsamic Glaze

This recipe features a flavorful herb rub and a sweet and tangy Cherry Balsamic Vinegar glaze that will make your Thanksgiving turkey the star of the show!

Ingredients:

1. One 12-14lb turkey, thawed and patted dry

2. 1/4 c Twisted Olive Garlic Extra Virgin Olive Oil

3. 1tbs chopped fresh Rosemary

4. 1tbs chopped fresh Thyme

5. 1tbs chopped fresh Sage

6. 1tsp onion powder

7. 1tsp salt

8. 1/2tsp black pepper

9. 1c Twisted Olive Cherry Balsamic Vinegar

10. 1/4c honey

11. 1/4tsp ground cloves

Directions:

1. Preheat oven to 325f, and place a rack in a large roasting pan.

2. Prepare the herb rub: combine the Garlic Olive Oil, rosemary, thyme, sage, onion powder, salt & pepper.

3. Rub the turkey: loosening the skin of the turkey breast and legs. Rub the herb mixture under the skin and all over the outside of the turkey. Place the turkey on the rack in the roasting pan.

4. Roast the Turkey: Roast for 3-3 &1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165f. Baste the turkey with pan juices every 30 minutes.

5. Make the Glaze: While the turkey is roasting, combine the Cherry Balsamic Vinegar, honey, and cloves in a small saucepan. Bring to a simmer over medium heat and cook until the glaze has thickened slightly about 5-7 min.

6. Glaze and rest: During the last 30 minutes of roasting, brush the turkey with the cherry balsamic glaze every 10 minutes. Once the turkey is cooked through, let it rest for 20-30 min before carving.

Tips and Variations:

1. Add aromatics: Place quartered onions, carrots, and celery in the roasting pan with the turkey for extra flavor.

2. Make-ahead glaze: The balsamic glaze can be made ahead of time and stored in the refrigerator for up to a week.

3. Use a meat thermometer: This is the best way to ensure your turkey is cooked to the proper temperature.