Remove giblets and neck from turkey; reserve for other uses or use to make broth for gravy 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; brush with melted butter. Cover turkey loosely with a piece of aluminum foil.
Bake at 325° until meat thermometer in the thickest part of the thigh registers about 180° F. The turkey will take about 3 to 4 1/2 hours, depending on size and oven. Remove turkey and let stand 15 minutes before carving. Serve with gravy.
Originally Submitted
9/17/2008
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