Ingredients

The following ingredients have 1 Servings
  • 1 (14 - 16 lb.) turkey
  • olive oil or butter
  • 1 apple, sliced
  • 1 cinnamon stick
  • 4 sprigs fresh rosemary and/or thyme
  • 6 leaves fresh sage

Instruction

  • Preheat oven to 500 F.
  • Remove turkey neck and giblets and set aside for your homemade gravy (it is used for the turkey stock).
  • Wash and pat dry turkey with paper towels. Place turkey on roasting tray and tuck the wings underneath the turkey.
  • Coat the turkey skin both on top and underneath (if possible) generously with olive oil or butter. You can add some chopped herbs (rosemary, thyme and/or sage) on top of the bird as well (optional).
  • Insert apple, cinnamon and fresh herbs into the turkey's cavity.
  • Roast the turkey on lowest rack for 30 minutes.
  • Lower the oven temperature to 350 F and roast until the internal temperature of turkey reaches 165 F. You can check the internal temperature by inserting the thickest part of the turkey breast with a cooking thermometer. For a 14-16 pound turkey, this should take approximately 2 to 2.5 hours.
  • Remove from oven and loosely cover the turkey with aluminum foil. Let turkey rest for 15 minutes. Meanwhile, remove the turkey drippings and set aside for your gravy.
  • Serve and carve!