Step 6:  Serving the Turkey

Close both dampers to extinguish the fire. Remove the turkey and place it on a platter or carving board, lightly tented with aluminum foil. Let the turkey rest for 15 minutes, during which time the juices will disperse throughout the meat.

Pour the drippings from the roasting pan into a measuring cup or small bowl. Scrape all brown bits from the roasting pan and add them to the drippings, then allow the drippings to settle. Skim off the fat from the drippings and use them to make gravy or turkey stock.

Before carving, remove the apples and either discard them or serve them as a side dish, sprinkled with brown sugar and cinnamon. Garnish the turkey with fresh parsley, grapes, and sprigs of rosemary.

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