Ingredients

  • 1 cup Butter (softened)
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 6 tsp Minced Garlic
  • 1/2 oz Fresh Thyme (divided)
  • 1/2 oz Fresh Rosemary (divided)
  • 1/2 oz Fresh Sage (divided)
  • 12-15 lb Turkey (thawed)
  • 1 Onion (peeled and quartered)
  • 1/2 Lemon (quartered)
  • 1 Red Apple (quartered)
  • 1 Green Apple (quartered)

Ready In 205 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Allow thawed turkey to sit on counter for 1 hour to come to room temperature.
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  • Length: 60 minutes

Step 2

  • Adjust oven racks to allow room for the turkey to fit in the middle of the oven.
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Step 3

  • Preheat oven to 32
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Step 4

  • Remove stems from enough rosemary to make 1 tablespoon of chopped rosemary.
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Step 5

  • Remove stems from enough thyme to make 1 tablespoon of chopped thyme.
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Step 6

  • Remove stems from enough sage to make 1 tablespoon of chopped sage.
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Step 7

  • In a medium bowl, combine butter, garlic, salt, pepper, chopped thyme, chopped rosemary and chopped sage. Stir until well blended.
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Step 8

  • Remove packaging from turkey and remove neck and giblet pack from inside of the bird.
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Step 9

  • Dry the turkey with paper towels.
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Step 10

  • Tuck or rotate wings underneath the turkey.
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Step 11

  • Set the turkey on a roasting rack inside a roasting pan.
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Step 12

  • Rub some of the herb butter inside the cavity.
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Step 13

  • Gently loosen the skin above the breast by slipping your fingers up under the neck flap.

Step 14

  • Take some more of the butter and place under this loosened skin.
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Step 15

  • Rub down the rest of the outside of the turkey with the herb butter,
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Step 16

  • Retain a little of the herb butter for basting while it cooks.
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Step 17

  • Stuff the cavity with the apples, onion, lemon and a few sprigs of each of the herbs.
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Step 18

  • Roast for about 15 minutes per pound until internal temperature inserted in middle of breast reaches 16
  • Length: 15 minutes

Step 19

  • When skin on breast gets golden brown, tent with aluminum foil to keep from burning.
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Step 20

  • Allow turkey to rest for 15-20 minutes before cutting.
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  • Length: 20 minutes

Step 21

  • Reserve pan drippings for gravy.
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