14 lb turkey
1/2 cup rosemary sprigs, fresh
1/2 cup sage leaves, fresh
1 apple, quartered
1 stalk celery, halved
1 onion, halved
1/2 cup butter, melted
Remove giblets and neck from turkey; reserve for other uses if desired. Rinse turkey with cold water and pat dry.
Loosen skin from the turkey breast a bit not totally detaching. Place rosemary and sage under skin then smooth skin over herbs and back into place.
Place apple celery and onion into the neck cavity.
Place the turkey breast side up on a rack in a shallow roasting pan and brush with melted butter. Cover turkey loosely with a “tent” of aluminum foil.
Bake at 325 degrees until meat thermometer registers about 180 degrees. This should take from 3 1/2-4 hours but begin checking after 3 hours.
Remove turkey and let stand 15 minutes before carving. Serve with gravy.
Sugar: 3g
:
Calcium: 94mg
Calories: 920kcal
Carbohydrates: 6g
Cholesterol: 436mg
Fat: 44g
Fiber: 1g
Iron: 5mg
Potassium: 1321mg
Protein: 122g
Saturated Fat: 16g
Sodium: 635mg
Vitamin A: 729IU
Vitamin C: 3mg
