Herb-Roasted Turkey Recipe for Juicy, Flavorful Thanksgiving

• ▢ 1 (12-14 pound/5-7 kilogram) whole turkey
• ▢ Kosher or fine sea salt
• ▢ Freshly ground black pepper
• ▢ 1 lemon, quartered
• ▢ 1 small yellow onion, quartered
• ▢ 1 apple, seeded and quartered
• ▢ ½ cup (120 mL) extra-virgin olive oil
• ▢ 2 tablespoons (3.4 g) fresh rosemary, chopped
• ▢ 2 tablespoons (3.4 g) fresh sage, chopped
• ▢ 1 tablespoon (2.4 g) fresh thyme leaves
• ▢ 1 cup (240 mL) gluten-free chicken stock

• Preheat the oven to 450°F.
• Remove the neck and giblets, rinse the turkey, and pat it dry with paper towels. Set the bird on a rack in a large roasting pan.
• Season the cavity with salt and pepper, then loosely stuff with the lemon, onion, and apple quarters.
• In a small mixing bowl, combine the olive oil, rosemary, sage, thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Gently work the herb oil between the skin and breast meat, rubbing it all over the turkey.
• Tie the legs together with kitchen string and tuck the wings under the bird. Pour the chicken stock into the bottom of the roasting pan to keep the turkey moist as it cooks.
• Roast the turkey at 450°F for 30 minutes to help brown the skin.
• Reduce the oven temperature to 325°F and continue roasting for 2½ to 3 hours more, basting every 15 minutes. If the skin is browning too quickly, loosely tent the turkey with foil. Roast until the thickest part of the thigh reaches 165°F.
• Remove the turkey from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for 20 minutes before carving to allow the juices to redistribute.

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