HERB-ROASTED TURKEY

HERB-ROASTED TURKEY image

Yield 8 7oz. servings

Number Of Ingredients 9

1 - 15Lbs. To 17Lbs. Whole Turkey
4 - Tbsp. Unsalted Butter
15 - Fresh Sage Leaves
4 - Sprigs Fresh Rosemary
2 - Onions, Quartered
1 - Apple, Quartered
2 - Cups Dry White Wine
2 - Cups Unfiltered Apple Juice
Sea Salt And Freshly Ground Black Pepper

Steps:

1. Rinse turkey inside and out; remove giblets and neck from body and neck cavities. 2.Loosen skin of turkey breast. Place 2 Tbsp. butter and 4 sage leaves under skin of each breast. Season turkey cavity and skin with salt and pepper. Place 2 rosemary sprigs, 1 onion, half the apple, and 4 sage leaves in large cavity. Pour the wine and apple juice in roasting pan; add remaining onion, apple, sage, and rosemary. Place turkey breast-side down in pan. Cover; refrigerate overnight. 3. Remove turkey from refrigerator; let stand 1 hour at room temperature. Preheat oven to 350F. Skewer neck skin to back. Tie drumsticks to tail using kitchen string. 4.Roast turkey, breast side down for 1.5 hours, spooning pan drippings over the turkey every 30 minutes. Turn turkey breast-side up. Cut string between drumsticks. Roast 1.5 to 2 hours longer, spooning pan drippings over every 30 minutes or until turkey juices run clear in thickest part of thigh (180F in thigh and 165F in breast). Lightly tent with foil if becoming too brown. 5. Remove turkey from oven; spoon pan drippings over it. Move turkey to a cutting board. Let stand 30 minutes.