Recipe

Instructions

1. Thaw the turkey 3-7 days in advance in the refrigerator.
2. Preheat the oven to 325 degrees Fahrenheit. Remove the neck, giblets, and plastic cage from the turkey. Pat the turkey dry using paper towels then tuck the wings underneath the turkey.
3. Stuff the turkey with the onion, garlic, apple, lemon, rosemary, and thyme.
4. In a small bowl combine the butter, thyme, oregano, rosemary, sage, salt, and pepper.
5. Rub the herb butter evenly all over the turkey.
6. Loosen the skin and spread the herb butter underneath the skin.
7. Tie the legs together using kitchen twine or string.
8. Position the prepared bird in a large roasting pan breast side up.
9. Remove the pop-up thermometer and insert an oven-safe thermometer into the thickest part of the breast, about 2 inches deep. Be careful not to hit the bone!
10. Cook for 15 minutes for each pound or until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear.
11. Let the turkey rest for 20 minutes before carving.