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Apple and Herb Roasted Turkey

Apple and Herb Roasted Turkey

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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 holiday, roasted, Thanksgiving, Thanksgiving recipe, turkey
Prep Time 30 mins
Cook Time 2 hrs 30 mins
thaw time 3 d
Servings 10 servings
Calories 732
Author Laurie McNamara


  • 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



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


  • Start by moving your oven rack to the lowest position and preheat your oven to 325°.
  • 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° 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.


Serving: 1g | Calories: 732kcal | Carbohydrates: 17g | Protein: 84g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 483mg | Potassium: 944mg | Fiber: 1g | Sugar: 11g | Vitamin A: 403IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 4mg