preparation

12 servings

Preparation time: 22 minutes

Cooking time: 3 hours to 3 hours and 20 minutes

1. Preheat the oven to 475ºF. Wash the turkey inside and out, and pat dry.

2. In a bowl, combine the apple, onion, garlic, herbs, salt and pepper to taste, and 2 tsp. of the olive oil.

3. Stuff the cavity of the turkey with this mixture. Tie the turkey using twine: first, tie the legs together so that the cavity is sealed, and then bind the wings to the body of the turkey.

4. Rub the outside of the turkey on both sides with the remaining olive oil and sprinkle with salt and pepper.

5. Combine the ingredients for the broth mixture in a small saucepan. Heat over medium heat until simmering. Reduce heat to low.

6. Place the turkey breast-side down on a rack that has been coated with cooking spray. Place the rack inside a large roasting pan and roast for 1 hour. Baste occasionally with the broth mixture.

7. After 1 hour, reduce oven temperature to 375º F. Continue to roast the turkey for another hour, basting occasionally with the broth mixture.

8. Turn the turkey breast-side up and continue to roast about 45 more minutes or until the legs move easily and a meat thermometer registers 180º F. Be sure to insert the thermometer into the meaty part of the thigh, making sure not to touch the bone. It is important to cook the turkey thoroughly, so add additional time if necessary.

9. Remove the turkey from the oven and let rest on a platter, loosely covered, for 20 minutes to allow the juices to settle back into the turkey and to make carving easier.

10. Remove the twine to carve. The stuffing is for flavoring only and does not get consumed; discard it when carving.

11. Serve the turkey skinless, with the natural pan juices. Store any leftovers in a covered container for no more than 2 days.