- 20 Minutes
- 2 Hours
- Makes 12 Servings.
Garlic, apple, onion, shallots, bay leaf, sage, and thyme come together to create the flavor of this roasted turkey recipe. Try it for yourself!
- 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.
- Preheat oven to 400 degrees.
- Remove the neck, giblets and rinse the turkey thoroughly with cold water.
- Using paper towels, pat the turkey dry and slice as much of the access fat as possible off from the opening of the cavity.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.