Apple and Herb Roasted Turkey

Apple and Herb Roasted Turkey

Apple and Herb Roasted Turkey is simple and delicious! A whole turkey with rosemary and sage tucked between the turkey skin and breast is stuffed with apples, onion and garlic and roasted to perfection. Once roasted it is then brushed with apple jelly for a sweet simple glaze. This recipe will serve about 10 to 12.

Course Mains & Entrees

Cuisine American

Keyword acai, holiday, roasted, Thanksgiving, Thanksgiving recipe, turkey

Prep Time 30

Cook Time 2 30

thaw time 3

Servings servings

Calories 732

Author Laurie McNamara

Equipment

All-Clad Large Roaster stainless steel with nonstick rack

Ingredients

12 pound turkey completely thawed if frozen
4 tablespoons cold salted butter
1/4 cup minced fresh sage
1/4 cup minced fresh rosemary leaves
1 medium honeycrisp apple quartered
1 medium yellow onion halved
1 head garlic halved
1 rib celery halved or quartered
1/2 cup melted salted butter
1/2 cup apple jelly warmed

US Customary - Metric

Instructions

THAW YOUR TURKEY:

Remove your turkey from the freezer and place it in the fridge 3 to 4 days to thaw prior to roasting your turkey.

MAKE YOUR TURKEY:

Start by moving your oven rack to the lowest position and preheat your oven to 325℉ (160℃).
Remove the neck and gizzards (set aside if using for gravy or stuffing) and pat your turkey dry (inside and out) with paper towels. Using your fingers, carefully loosen the skin away from the turkey breast. Creating little pocket. Divide the herbs among each breast “pocket” and stuff two tablespoons of salted butter in each one as well. Try to get it as far into the breast pocket as possible.
Secure the skin underneath the breast with a toothpick.
Place the turkey breast side up onto a roasting rack that’s set into a roasting pan. Stuff the turkey with the apple, onion, garlic and celery. Secure or truss the legs with kitchen string. Tuck the wings under the turkey. Brush the entire turkey with with melted butter.
Roast your turkey for 1 hour 30 minutes. If it browns too quickly, loosely cover with foil.
Once your turkey has roasted for the hour and half, remove and baste with the turkey drippings.
Continue roasting for another 1 hour up to 1 hour and 30 minutes or until an instant read thermometer reads 170℉ to 175℉ (or 76℃ to 79℃) when an instant thermometer is inserted in the thickest part of the thigh.
Carefully transfer your turkey to a carving board and brush with warm apple jelly before tenting with foil and resting for 30 minutes.
Carve your turkey and serve.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition