• Preheat the oven to 325 F.

Turkey

1. Rinse turkey inside and out.
2. Pat dry with paper towels. Place breast-side up on a rack in a roasting pan.
3. Rub the turkey with the oil, a sprig of rosemary and garlic cloves
4.  Place all of the rosemary and garlic inside the bird. Loosely tie the legs together. Place into the middle of the oven.
5. When the skin is light golden (after about 1 1/2 hours) cover the breast with a tent of foil to prevent overcooking the breast.
6. Check for doneness after the bird has roasted about 3 to 3 1/2 hours. 
7. Remove turkey from oven. Let it stand about 20 minutes to allow juices to settle in the meat.
8.  Deglaze the pan by adding 1/2 cup water; stir to scrape up browned bits.
9. Pour pan drippings into a gravy separator. Reserve 1 cup of defatted pan drippings for sauce.

  Sauce

1. Combine the vinegar, defatted pan drippings and brown sugar in a pan or microwaveable dish.

2. Warm the sauce until the flavor is just released — 15 seconds in microwave oven, or over low heat on stove until steam "escapes." (Do NOT boil).

3. Carve the turkey; drizzle with a spoonful of the warmed sauce.

Nutrition Information:

Exchanges:            1 Bread, 4 Fats, 1.5 Meats/      1/2 Bread, 1.5 Fats, 1.5 Meats

Source: Mayo Health Clinic