What You Need:
- 2 tbsp. butter, softened
- 1 tbsp fresh sage, chopped
- 1 tbsp. fresh thyme, chopped
- 1 tbsp. garlic, minced
- 1 apple, peeled, cored and cut into wedges
- 1 onion, cut into wedges
- 1 (12 lb.) whole turkey, thawed
- 2 (14 oz.) cans chicken broth, divided
How to Make It:
- Place the softened butter into a mixing bowl.
- Add the sage, thyme and garlic and mix until all the ingredients are incorporated together well.
- Prepare the turkey by removing the neck and giblets and rinsing under cold water.
- Drain any excess water from the turkey cavity and pat the outside dry with paper towel.
- Rub the butter mixture over the entire turkey.
- Fill the turkey cavity with the onion and apple wedges.
- Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
- Place the prepared turkey on the rack in the roasting pan.
- Set the oven temperature on 350 and allow the oven to preheat.
- Loosely tent foil over the turkey breast.
- Pour 1 C of the broth into the bottom of the pan and if there are any apple and onion wedges left over place them in the pan also.
- Bake 1 hour and then remove the foil.
- Add the remaining chicken broth to the pan and return the turkey to the oven.
- Continue roasting for 2 hours or until the internal temperature of the breast reaches 170 degrees.
- Remove from the oven and allow standing 20 minutes before carving.
Serves 12
Use a roasting pan that fits the turkey size. The pan should be 3 to 4 inches deep with 2 inches open on each side the turkey. If it's too wide the juices will evaporate too quickly. Also be careful with the weight of the pan. Make sure you can safely lift the pan with the bird in and out of the oven.