1/2 cup grapeseed oil
1/2 cup balsamic vinegar
2-3 apples-peeled, cored
Prep Turkey: Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out.
Adjust a rack in the lowest position and preheat oven to 325°F. Set the bird on a roasting rack set in a roasting pan breast-side up. Drizzle bird with grapeseed oil and balsamic vinegar. Sprinkle with salt. Stuff with chopped, cored apples. Tent the bird with foil or lid. Roast the turkey for 2 hours. Remove the foil and baste with liquid/water. Increase the oven temperature to 425°F and continue to roast until an instant-read thermometer registers 165°F in the thigh of the bird, about 45 minutes more. Remove the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve.