- 1 Fresh Turkey 12-15 lb.
- 3 cups Balsamic Vinegar
- 1 1/2 cup Sprouts Balsamic Fig Butter
- 1 1/2 stick Butter softened
- 9 Cloves Garlic minced
- 9 Rosemary Sprigs minced
- 1/4 Honey
- 3 tbsp Salt
- 1 tbsp PepperInstructions:
Preheat the oven to 425°. Pat turkey dry, gently lift the skin from the turkey breast and liberally rub softened butter under the skin and onto the breast meat.
Salt and pepper the turkey and cook for 30 minutes.
In a medium sauce pan, bring balsamic vinegar to a light simmer. Constantly stir balsamic vinegar until it begins to reduce and becomes sticky. When the reduction is complete, the glaze should measure roughly 1 and 1/2 cup.
Combine minced garlic, minced rosemary, honey, balsamic fig butter, salt and pepper with warm balsamic reduction. Stir until well incorporated and remove from heat
Remove turkey from oven and reduce the oven temperature to 350°. Coat turkey with rosemary and fig glaze and return to oven. Repeat every 30 minutes until glaze is used up.
Cook the turkey until a meat thermometer inserted into thickest part of thigh registers 165°. Estimate cook time is 3 hours.
Let the turkey rest 30 minutes before carving.