Instructions: Preheat the oven to 325 degrees.

Rinse turkey inside and out. Pat dry with paper towels. Place breast-side up on a rack in a roasting pan. Rub the turkey with the oil, a sprig of rosemary and garlic cloves. Place all of the rosemary and garlic inside the bird. Loosely tie the legs together. Place into the middle of the oven.

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. Check for doneness after the bird has roasted about 3 to 3 1/2 hours. Turkey is done when: thigh muscle is pierced deeply (juices run clear) - 180 to 185 degrees or breast muscle reaches 170 to 175 degrees.

Remove turkey from oven. Let it stand about 20 minutes to allow juices to settle in the meat. Deglaze the pan by adding 1/2 cup water; stir to scrape up browned bits. Pour pan drippings into a gravy separator. Reserve 1 cup of defatted pan drippings for sauce.

For the Sauce: Combine the vinegar, defatted pan drippings and brown sugar in a pan or microwaveable dish. 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). Carve the turkey; drizzle with a spoonful of the warmed sauce.

Yield: 10 servings (with leftovers).

Comments: Instead of adding fat during cooking and serving the turkey covered with gravy, this roasted bird is complemented with a refreshing, aged Italian vinegar-brown sugar sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.