- 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
Remove the neck and giblets from the turkey.
Rinse the turkey in cold water, then pat dry inside and out.
Preheat the oven to 350F degrees.
In a large mixing bowl, combine butter, sage, thyme and garlic. Mix well.
Rub the herb butter over the entire turkey.
Fill the turkey cavity with the onion and apple wedges.
Coat a roasting rack with nonstick spray and place in a shallow roasting pan.
Place the turkey breast side up on the rack.
Loosely tent foil over the turkey breast.
Pour 1 cup of broth into the roasting pan.
If any apples or onions are left over, add them to the pan.
Bake 1 hour and then remove the foil.
Add the remaining chicken broth to the pan and cook another 2 hours.
The internal temperature of the breast will be 170F degrees when done.
Allow turkey to stand 20-30 minutes before carving.
Yield: 12 servings