Herb-Roasted Thanksgiving Turkey with Red Apple Balsamic Cranberry Sauce

Golden, beautifully roasted Thanksgiving turkey seasoned with fragrant herbs and Seven Barrels Herbes de Provence Extra Virgin Olive Oil. Served with a homemade cranberry sauce featuring our Red Apple Balsamic Vinegar, this holiday centerpiece delivers everything you love about a traditional Thanksgiving dinner with a delicious gourmet twist.

Seven Barrels products:

• Herbes de Provence Extra Virgin Olive Oil

• Red Apple Balsamic Vinegar

Makes: 10–12 servings
Prep: 30 minutes
Cook: Approximately 3–3¾ hours
Rest: 30 minutes

Ingredients

For the Herb-Roasted Turkey:

• 1 whole turkey (12–14 pounds), completely thawed

• ⅓ cup Seven Barrels Herbes de Provence Extra Virgin Olive Oil

• 4 tablespoons unsalted butter, softened

• 1 tablespoon fresh sage, finely chopped

• 1 tablespoon fresh thyme leaves

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon kosher salt (reduce if using a pre-brined or pre-seasoned turkey)

• 1 teaspoon freshly ground black pepper

• 1 large yellow onion, quartered

• 1 lemon, halved

• 4 garlic cloves, lightly crushed

• 2 sprigs fresh rosemary

• 1 cup low-sodium chicken or turkey broth

For the Red Apple Balsamic Cranberry Sauce:

• 12 ounces fresh cranberries

• ½ cup apple cider

• ⅓ cup packed brown sugar

• ¼ cup water

• 3 tablespoons Seven Barrels Red Apple Balsamic Vinegar

• 1 teaspoon fresh orange zest

• ¼ teaspoon ground cinnamon

• Pinch of sea salt

Directions

1. Preheat the oven. Heat your oven to 325°F. Position a rack in the lower third of the oven. Place a roasting rack inside a large roasting pan.

2. Prepare the turkey. Remove the neck and giblets from the turkey cavities. Pat the turkey thoroughly dry with paper towels. Do not rinse the raw turkey, as rinsing can spread bacteria around the kitchen.

3. Prepare the herb mixture. In a small bowl, combine Seven Barrels Herbes de Provence EVOO, softened butter, sage, thyme, parsley, kosher salt, and black pepper. Mix until thoroughly combined.

4. Season beneath the skin. Carefully loosen the skin over the turkey breasts without tearing it. Gently spread some of the herb mixture underneath the skin, distributing it evenly over the breast meat.

5. Season the exterior. Rub the remaining herb mixture over the outside of the turkey, including the breast, thighs, and drumsticks.

6. Add the aromatics. Place the onion, lemon halves, garlic cloves, and fresh rosemary loosely inside the turkey cavity. These ingredients add fragrance without functioning as a bread stuffing. Tuck the wing tips beneath the turkey and tie the legs loosely if desired.

7. Prepare for roasting. Place the turkey breast-side up on the roasting rack. Pour the chicken or turkey broth into the bottom of the roasting pan.

8. Roast the turkey. Roast for approximately 3–3¾ hours for a 12–14-pound unstuffed turkey. Begin checking the internal temperature before the estimated finishing time. If the skin becomes too dark, tent loosely with aluminum foil. Add a little additional broth if the pan juices begin to dry out.

9. Check for doneness. Use a reliable meat thermometer to confirm that the turkey reaches 165°F in the thickest part of the breast, the innermost thigh, and the innermost wing, without touching bone.

10. Rest before carving. Remove the fully cooked turkey from the oven. Transfer it to a carving board, tent loosely with foil, and allow it to rest for approximately 30 minutes before carving.

Prepare the Red Apple Balsamic Cranberry Sauce

11. Combine the ingredients. While the turkey roasts, add the cranberries, apple cider, brown sugar, water, orange zest, cinnamon, and a pinch of salt to a medium saucepan.

12. Simmer the cranberries. Bring to a gentle boil over medium heat. Reduce the heat and simmer for approximately 10–15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce begins to thicken.

13. Add the Red Apple Balsamic. Stir in 3 tablespoons of Seven Barrels Red Apple Balsamic Vinegar. Continue simmering gently for another 2 minutes.

14. Adjust the flavor. Taste and adjust sweetness as desired. The sauce should have a balanced combination of tart cranberries, sweet apples, warm spices, and rich balsamic flavor.

15. Cool and serve. Remove from the heat and let the sauce cool slightly. It will continue thickening as it cools.

Bring Everything Together

16. Carve the turkey. Arrange the sliced turkey breast, thighs, and drumsticks on a large serving platter. Garnish with fresh rosemary, sage, or thyme.

17. Serve with cranberry sauce. Transfer the Red Apple Balsamic Cranberry Sauce to a small serving bowl alongside the turkey.

18. Enjoy Thanksgiving. Serve with your favorite holiday sides, including stuffing, mashed potatoes, green bean casserole, and sweet potatoes.

Seven Barrels Tip

For especially flavorful turkey, season beneath the skin rather than only on the outside. The Herbes de Provence EVOO adds savory aromatic flavor as the bird roasts.

The Red Apple Balsamic transforms traditional cranberry sauce with a subtle sweetness and gentle acidity. It's also delicious with leftover turkey sandwiches the following day.

Make-Ahead Tip: Prepare the cranberry sauce up to three days ahead and store it covered in the refrigerator. Serve chilled or bring it gently to room temperature before dinner.