Cook first 5 ingredients in hot oil and 2 tablespoons butter in a large skillet over medium-high heat, stirring constantly, 3 minutes. Stir in 1 cup apple juice and vinegar; bring to a boil. Remove from heat and let stand 30 minutes. Add grapes, bread, peanuts, and oats; stir well.
Combine 1/4 cup apple juice, 1/4 cup melted butter, and lemon juice; stir well and set aside for basting turkey.
Remove giblets and neck from turkey; reserve for Vidalia Onion and Giblet Gravy. Rinse turkey thoroughly with cold water; pat dry.
Spoon half of stuffing into neck cavity. Lift wingtips up and over back and tuck under bird. Spoon remaining stuffing into body cavity. Tie ends of legs together with string.
Place turkey on a lightly greased rack in a roasting pan, breast side up. Sprinkle turkey with salt and pepper. Insert meat thermometer into meaty portion of thigh, making sure it does not touch bone.
Place in a 450° oven; reduce heat to 350° and bake 1 hour. Cover loosely with aluminum foil. Bake 1 1/2 additional hours or until meat thermometer registers 180°, basting with apple juice mixture every 15 minutes. Let turkey stand 15 minutes before carving. Transfer to a serving platter. Garnish, if desired. Reserve pan drippings for Vidalia Onion and Giblet Gravy.
Note: To make Grape and Peanut Dressing, spoon dressing into a lightly greased 9" square pan. Bake, uncovered, at 350° for 50 minutes to 1 hour. (This is a moist dressing. For a drier dressing , decrease 1 cup apple juice to 2/3 cup.)