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Home Health Library Recipes Roasted turkey with balsamic sauce

Nutrition Facts

Serving Size About 5 ounces light and dark meat
Calories 300

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 2 g
Total fat 8 g
Sodium 155 mg
Cholesterol 150 mg
Dietary fiber Trace
Protein 43 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Herbs, olive oil and balsamic vinegar produce a refreshing alternative to traditional turkey and gravy.


(Serves 10)

For the turkey:

  • 1 whole turkey (about 15 pounds), thawed
  • 1 tablespoon olive oil
  • 4 sprigs fresh rosemary
  • 3 to 4 cloves garlic

For the sauce:

  • 1/2 cup water
  • 1 cup defatted pan drippings
  • 1 cup balsamic vinegar
  • 3 tablespoons brown sugar


Heat the oven to 325 F.

Place the turkey breast-side up on a rack in a roasting pan. Rub the turkey with the oil, a sprig of rosemary and garlic cloves. Place all of the rosemary and garlic inside the bird. Loosely tie the legs together. Place into the middle of the oven.

After about 1 1/2 hours, loosely cover the breast with foil to prevent over-browning. Check the doneness after 3 to 3 1/2 hours. Turkey is done when it reaches an internal temperature of at least 165 F.

Remove the turkey from the oven. Cover with foil and let stand about 20 minutes. Deglaze the pan by adding 1/2 cup water. Stir to scrape up browned bits. Pour pan drippings into a gravy separator.

Pour 1 cup of the defatted pan drippings into a small saucepan. Stir in the vinegar and brown sugar. Warm over low heat on the stove until steam escapes. Don't boil.

Carve the turkey and drizzle with warm sauce. Serve immediately.

Last Updated: January 14th, 2020