Spicy Olive Thanksgiving Turkey

12 lb. turkey

3/4 c. The Spicy Olive Mushroom & Sage Olive oil
2 tbsp. garlic powder
2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
1/2 c. Red Apple Balsamic
1 c. water
I like to put apple slices, celery sticks, onion wedges, sage, salt and pepper in the cavity of the turkey for flavor and it keeps the turkey moist. I cook my stuffing separately in a casserole due to the risk of salmonella.
Prepare the turkey for roasting by washing it and removing the neck and other parts from the cavities. Inject the turkey with the Wild Mushroom & Sage olive oil with the Red Apple balsamic vinegar. Sprinkle with salt and pepper and other seasonings. Roast turkey according to directions on the packaging, basting often with the olive oil and balsamic vinegar mixture.
You could also use a mixture of The Spicy Olive Herbes d’Provence olive oil with Pomegranate Balsamic vinegar for a different fall flavor.