Prep Time: 30 minutes (plus 24 hours to brine)

Cook Time: 2 ½ - 3 hours

Ingredients

Turkey:

•  1 (12-14 lb) turkey, neck, and giblet bag removed
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp Pepe e Aglio Seasoning
•  3 tbsp Mushroom & Sage Infused Olive Oil
• ½ cup Sea Salt
•  4 cups chicken or turkey broth

Balsamic Glaze:

• ¼ cup brown sugar
• ¼ cup Bianco White Balsamic
• ¼ cup fresh-squeezed orange juice

Instructions

1. Prepare the Turkey:

• Rinse the turkey with cold water and pat dry. Loosen the skin around the breast and thighs.

2. Season:

• Mix rosemary, thyme, Pepe e Aglio, and olive oil. Rub under the skin. Coat the turkey with Sea Salt.
• Refrigerate uncovered for 24 hours to dry brine.

3. Preheat and Rest:

• Remove the turkey from the refrigerator and let it rest for 30 minutes. Replace any liquid in the roasting pan with broth. Preheat the oven to 350°F.

4. Make the Glaze:

• Simmer brown sugar, balsamic, and orange juice over medium-low heat for 5 minutes.

5. Roast the Turkey:

• Roast for 2 ½ - 3 hours, basting with the glaze every hour, until the turkey reaches an internal temperature of 160°F.

6. Rest and Serve:

• Rest for 30 minutes before carving. Use pan drippings to make gravy, if desired.