Prep time: 20 minutes
Cook time: See “Turkey Notes”
1 apple, quartered
¼ cup sage leaves
As needed unsalted butter
To taste Sea salt
To taste Black pepper, freshly ground
½ - 1 pound Carrots, cut into large pieces
½ - 1 pound Celery, cut into large pieces
2 –3 large onions cut into large pieces
2 cups Chicken stock
1 1/4 cups apple cider
1. Clean and prepare the turkey:
(If you brined your turkey, remove from brine and rinse with cold water and pat dry. Giblets will already have been removed)
-Remove neck and giblets from inside bird cavity and discard.
-Remove excess skin and fat from turkey.
-Rinse turkey, inside and out, in cold water and pat dry with paper towels.
-Place apple and sage leaves inside the turkey.
-Tie together turkey legs, if desired, and tuck wing tips under.
-Brush entire turkey with melted butter and sprinkle generously with sea salt and black pepper.
2. Place turkey and vegetables in the roasting pan:
-Place rack in the center of roasting pan.
-Put turkey squarely onto rack.
-Add carrots, celery and onions and distribute on bottom of roasting pan.
-Add stock and cider.
-Put meat thermometer in the thickest part of the thigh.
-Place turkey in preheated 425º oven with the legs pointed towards the rear of the oven (if possible).
-Reduce oven temperature to 350º after 20-35 minutes.
-Cook until turkey reaches an internal temperature of 165º in the thigh (keep in mind the more you open and close the oven, the longer things will take to cook).
-Let the turkey rest a minimum of 30 minutes uncovered.
-Carve and serve.