HOW TO MAKE IT
Ingredients One 10- to 15-pound whole turkey,thawed ½ cup unsalted butter, softened to room temperature (one stick) 1 Tablespoon minced fresh thyme leaves 1 Tablespoon minced fresh sage leaves 1/2 Tablespoon minced fresh rosemary 2 teaspoons kosher salt, divided 2 teaspoons black pepper, divided 1 medium onion, cut into chunks 1 apple, cut into chunks
In a bowl, mix together the softened butter, thyme, sage, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Set aside.
Be sure your turkey is thawed completely. Remove the neck and giblets from the cavities of the turkey. Make sure to check both the body cavity and neck cavity and discard any plastic.
Either discard the neck and giblets or save them if you use them for stock, gravy, another use. Drain the juices and pat the turkey dry with a paper towel. Place it breast side up in the roasting pan.
Season the cavity of the turkey with salt and pepper. Stuff chunks of onion and apple inside the cavity.
Tie legs together with kitchen string and turn the wings back to hold neck skin in place. Smear half of the butter mixture all over the outside of the turkey.
Place the turkey inside an oven preheated to 325°F. When the turkey is about ⅔ done, brush the remaining butter mixture over the turkey and loosely cover the breast with a piece of foil.
Continue roasting until the turkey is done, which is when the temperature with a meat thermometer is 170° F in the thigh and 160°F in the breast.