Roasted Grape, Shallot and Thyme Turkey

Ingredients

For turkey:

1 whole turkey,12-14 lbs.
3 tbsp olive oil
4-6 large shallots, roughly chopped
4 large garlic cloves
1 large bunch red grapes,
1 bunch fresh thyme
2 cups turkey broth
Salt and pepper to taste
1 tbsp each dried Italian seasoning and dried sage

For sauce:

2 bunches red grapes
1 tbsp olive oil
1 tbsp each dried Italian seasoning and dried sage
¼ cup balsamic vinegar
¼ cup maple syrup
¼ cup olive oil
1 cup cranberry sauce
Salt and pepper to taste

TIP: The grape sauce makes a great addition to your stuffing recipe. Add the sauce plus 1 ½ cups raw grapes right into the stuffing for a great flavour boost.

Directions

Make sure the turkey is thawed and the giblets have been removed.
Preheat your oven to 350ºF (177ºC).
Pat the turkey dry with paper towels.
Rub the turkey with olive oil, inside and out.
Combine all the dried herbs and spices to make a rub. Sprinkle generously onto the bird, inside and out.
Stuff the cavity with grapes, garlic, shallots and fresh thyme.
Place the turkey into your roasting pan. Add the turkey broth.
Roast the turkey for 3 ½ - 4 ½ hours or until the juices run clear and an instant thermometer reads 180°F (82°C) in the thickest part of the thigh.
Remove the turkey from the oven and let it rest for 30 minutes before carving.
For sauce, combine grapes, olive oil, salt and pepper and herbs on a baking tray. Mix to combine.
Roast at 350ºF (177ºC) for 25 minutes or until grapes are softened.
Remove from heat. Add vinegar, maple syrup and olive oil. Stir to combine. Combine grape mixture with cranberry sauce. Serve alongside carved turkey.

NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.