Directions

1. Put turkey in the refrigerator 24-48 hours before roasting to thoroughly defrost if frozen. When thawed, allow turkey to sit at room temperature for 30 minutes.
2. Preheat oven to 400 degrees.
3. Remove the neck, giblets and rinse the turkey thoroughly with cold water.
4. Using paper towels, pat the turkey dry and slice as much of the access fat as possible off from the opening of the cavity.
5. Prick the skin all over the turkey (don’t pierce the flesh at all) using a sharp knife, fold the neck flap under the body of the turkey, pin the flap down with a wooden toothpick and lightly sprinkle the cavity with salt and pepper.
6. Stuff the garlic, apple, onion, shallots, thyme, sage and bay leaf in to the cavity and use a piece of kitchen twine to tie the legs together.
7. Coat the outside of the turkey with salt and pepper, place in a shallow roasting pan with the breast side up, and slowly pour the water into the pan.
8. For about 1 hour, roast the turkey until it turns a golden brown and removing the grease from the pan every 30 minutes using a baster.
9. Reduce heat to 325 degrees and roast until the turkey is very well browned all over to a temperature of 180 degrees (ensure the thermometer is inserted into the breast and not touching the bone).
10. Remove turkey from oven, place on a platter and let rest for 15 – 20 minutes prior to carving. Dress with herbs and apples for a nice touch.