Ingredients

The following ingredients have 2 Servings
  • 1 14-16 pound turkey (thawed and brined)
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Granny Smith apples (cored and cut into slices)
  • 2-3 carrots (peeled and cut into 1 inch pieces)
  • 1 onion (cut into pieces)
  • 5-6 stalks celery (cut into 1 inch pieces)
  • 1 teaspoon ground thyme
  • 1 cup honey
  • 1/2 cup butter, melted
  • 2 teaspoons dried sage leaves
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Instruction

  • Preheat the oven to 425.
  • Brush the olive oil all over the skin of the turkey and sprinkle with salt and pepper. Place about 2/3 of the vegetables and apples in the bottom of a roasting pan with an elevated rack in it.
  • Place the turkey in the roasting pan and stuff the remaining vegetables inside the turkey. If the turkey's legs are not already tied together, tie them with kitchen twine.
  • Roast the turkey uncovered in the oven for 30 minutes, then cover loosely with foil. Reduce the heat to 375 and roast for an additional 2 - 2 1/2 hours. The turkey is fully cooked when a thermometer inserted into the thickest part of the thigh reads 165 degrees.
  • To finish the turkey, whisk together the glaze ingredients. Brush the glaze over the turkey, and return the turkey to the oven uncovered for 15-20 minutes, until golden.
  • Remove from oven, discard the vegetables, and let rest 10-20 minutes before serving.