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Honey Balsamic Rosemary Grilled Turkey

Combine honey and vinegar in small saucepan. Heat on medium heat to boiling. Reduce heat to simmer. Cook 5 minutes, stirring frequently. Stir in ketchup, rosemary, salt and pepper. Simmer 2 minutes longer, stirring frequently. Cool to room temperature.
Preheat oven to 325°F.
Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat dry with paper towels. Turn wings back to hold neck skin in place against back of turkey. Place turkey, breast side up, on flat rack in shallow roasting pan.
Bake turkey 2 hours. Brush with some of the glaze. Loosely cover breast and tops of drumsticks with aluminum foil to prevent overcooking and glaze from darkening too much. Brush with additional glaze after 30 minutes.
Continue baking turkey about 1 hour, or until meat thermometer reaches 180°F when inserted in thickest part of thigh. Remove turkey from oven. Brush with additional glaze. Let turkey rest 15 minutes before carving.

Calories 238

Fat 10 g

Saturated Fat 3 g

Trans Fat 0.0 g

Cholesterol 89 mg

Sodium 262 mg

Carbohydrates 14 g

Sugar 13 g

Protein 26 g

Iron 0 mg

Fiber 0 g

Potassium 30 mg

Substitute 2 teaspoons crushed dried rosemary for the fresh.

Glaze can be prepared and refrigerated up to 2 days before using. Let come to room temperature before glazing turkey.

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