2 tablespoons chopped fresh parsley, plus 3 sprigs
1 tablespoon chopped fresh sage, plus 3 sprigs
1 tablespoon chopped fresh thyme, plus 3 sprigs
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 1/2 pounds shallots, peeled and halved lengthwise, divided
1 tart green apple, quartered
3 cups water, plus more as needed
Position rack in lower third of oven; preheat to 475°F.
Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
3.Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.
4.Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
5.Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.
Per serving- 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 25 g protein; 0 g fiber; 115 mg sodium; 258 mg potassium.
Nutrition Bonus- Selenium (42% daily value), Zinc (16% dv)
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