Turkey is essentially very healthy. It is when you add tablespoons of butter, wrap the breast in bacon, or baste with the turkey drippings that you start to get into trouble. This turkey is low in fat and calories, while still being moist and tender. It has a beautiful appearance coming straight out of the oven and a wonderful apple rosemary aroma. This methodology may seem a little fussy and basting is a pain, but this is the only way to get a moist turkey without adding any fat. Flipping a turkey several times may seem impossible, but a turkey lifter (or even two) makes the job easy. A v-shaped roasting rack is also essential for being able to roast the turkey upside down and on its side. All the fuss is worth it as the turkey comes out a beautiful golden brown and is moist and juicy, even in the breast.

Ingredients

1 12 pound - turkey, fresh or thawed frozen with the giblets, neck, and tail piece removed
1/2 teaspoon - ground cinnamon
- coarsely ground black pepper
4 cups - chopped tart apples
1 - small onion, quartered
2 - small carrots
2 - celery stalks
1 - large bunch fresh rosemary
- apple cider for basting
1 cup - apple jelly
1 cup - apple cider, 1/2 teaspoon freshly grated nutmeg and salt
1 tablespoon - balsamic vinegar

Instructions

Preheat the oven to 400 degrees. Rinse the turkey thoroughly with water. Rub the turkey inside and out with salt and pepper and place on an oiled v-shaped roasting rack in a shallow roasting pan. Place the apples, onion, carrot, and celery in the cavity, along with 5-6 sprigs of the rosemary. Turn the turkey breast side down on the rack. Roast the turkey for about 45 minutes, basting with the apple cider every fifteen minutes, using enough of the cider to keep the turkey moist. Turn the turkey onto one side. Baste again with the cider and return to the oven. Roast for 15 minutes. Remove from the oven and flip onto the other side. Baste again and return to the oven. Roast for another 15 minutes. Remove the turkey from the oven and flip breast side up. Baste thoroughly and return to the oven. Roast for another 15 minutes. While the turkey is roasting breast side up, combine the apple jelly, 1 cup apple cider, vinegar, cinnamon, nutmeg, and 2 tablespoons minced fresh rosemary in a small saucepan. Cook over medium heat until the jelly is melted and smooth. Brush the jelly mixture over the entire turkey. Insert a meat thermometer into the thickest part of the thigh, making sure not to touch the bone. Return to the oven and roast, basting every 15 minutes, until the temperature in the thigh reaches 170-175 degrees, about 15-30 minutes more. Remove the turkey from the oven, tent with foil, and let rest 15-20 minutes. Carve and serve hot.

Preparation Time

Preparation Time : 15 minutes
Cooking Time : 2 hours
Resting Time : 20 minutes
Total Time : 2 hours, 35 minutes

Number of Servings

Serves 8, plus plenty of leftovers