Herb-Roasted Thanksgiving Turkey with Apple Balsamic Glaze

Golden, juicy and full of holiday flavor, this herb-roasted turkey brings a delicious twist to a Thanksgiving tradition. Olive Oil Divine Rosemary Fused Extra Virgin Olive Oil creates a fragrant herb coating that helps the turkey develop beautifully golden skin, while Red Apple Aged Dark Balsamic Vinegar adds a slightly sweet, fruity finish. Fresh rosemary, garlic and citrus round out the flavors for a centerpiece that's sure to impress your Thanksgiving guests.

Prep Time: 25 minutes Cook Time: Approximately 3–3½ hours Servings: 10–12

Featured Olive Oil Divine Products

• Rosemary Fused First Cold Pressed Extra Virgin Olive Oil
• Red Apple Aged Dark Balsamic Vinegar
• Himalayan Pink Salt

Ingredients

For the Turkey

• 1 whole turkey, 12–14 pounds, completely thawed
• ¼ cup Olive Oil Divine Rosemary EVOO
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 teaspoons Olive Oil Divine Himalayan Pink Salt
• 1 teaspoon freshly ground black pepper
• 1 lemon, quartered
• 1 medium yellow onion, quartered
• 3–4 fresh rosemary sprigs
• 2 cups low-sodium chicken or turkey broth

For the Apple Balsamic Glaze

• ⅓ cup Olive Oil Divine Red Apple Aged Dark Balsamic Vinegar
• 2 tablespoons honey
• 1 tablespoon Olive Oil Divine Rosemary EVOO
• 1 tablespoon fresh lemon juice
• Pinch of Olive Oil Divine Himalayan Pink Salt

Directions

1. Preheat oven to 325°F. Position an oven rack in the lower third of the oven.
2. Remove the turkey from its packaging, including the neck and giblets from the cavities. Pat the turkey thoroughly dry with paper towels. Do not rinse.
3. In a small bowl, combine the Rosemary EVOO, minced garlic, chopped rosemary, thyme, Himalayan Pink Salt and black pepper.
4. Gently loosen the skin over the turkey breast with your fingers. Rub a portion of the herb oil mixture underneath the skin, then spread the remaining mixture evenly over the outside of the turkey.
5. Place the lemon quarters, onion quarters and fresh rosemary sprigs loosely inside the turkey cavity. Do not tightly pack the cavity.
6. Place the turkey breast-side up on a rack inside a large roasting pan. Pour the broth into the bottom of the pan.
7. Roast uncovered at 325°F, allowing approximately 3–3½ hours for a 12–14-pound unstuffed turkey. Cooking times vary, so begin checking the internal temperature early.
8. While the turkey roasts, prepare the glaze. In a small saucepan, combine the Red Apple Balsamic, honey, Rosemary EVOO, lemon juice and a pinch of Himalayan Pink Salt.
9. Bring the glaze to a gentle simmer over medium-low heat. Cook for 5–8 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
10. During the final 20–30 minutes of roasting, brush a thin layer of the glaze over the turkey. Repeat once if desired, watching carefully to prevent the glaze from burning. If the skin becomes too dark, loosely cover with aluminum foil.
11. Continue roasting until a food thermometer registers 165°F in the thickest part of the breast, innermost part of the thigh and innermost part of the wing, without touching bone.
12. Remove the turkey from the oven, transfer to a carving board and let rest for 20–30 minutes before carving. Discard the cavity aromatics.
13. Carve and arrange on a serving platter. Garnish with fresh rosemary, apple slices and citrus wedges, if desired.

Recipe Note

Rosemary EVOO is a wonderful choice for roasting turkey at 325°F. Its herbaceous flavor complements poultry beautifully, and the oil helps distribute the seasonings across the skin.

The Red Apple Balsamic glaze is intentionally added near the end of roasting. Because balsamic vinegar and honey contain sugars, applying the glaze too early could cause it to darken or burn before the turkey is fully cooked.

Food Safety Reminder: Always use a food thermometer to confirm that the turkey reaches 165°F in all three recommended locations. Cooking times are estimates, not a substitute for checking temperature. Refrigerate leftovers within two hours.

Divine Tip

Give your turkey a head start! For even more flavor, prepare the herb oil mixture the evening before Thanksgiving and rub it over the thawed turkey. Cover and refrigerate overnight.

On Thanksgiving Day, keep the turkey refrigerated until you're ready to roast, then prepare the Apple Balsamic glaze while it cooks.

For an extra touch of flavor, reserve a small portion of the glaze before brushing the turkey, keeping it completely separate from any utensils used on raw poultry. Warm that reserved glaze gently and offer it alongside the carved turkey.