Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 45 minutes
Yield: Serves 8
- 1 turkey, 12 to 14 pounds
- 1 orange, unpeeled
- 1 tart apple, unpeeled
- 1 medium onion, unpeeled
- Salt and pepper
- 5 tablespoons butter, softened
- 1 tablespoon dried Herbs de Provence*
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup apple cider
Clean turkey inside and out. Sprinkle the cavity with salt and pepper and place on the rack, breast side up. Cut an orange, a tart apple, and an onion into large chunks and stuff into the turkey cavity. Tie the legs together with twine. Sprinkle all over with salt and pepper. In a small bowl combine the butter with dried herbs. Using your hand, separate the skin from the breasts and push most of the butter mixture evenly under each side. Rub turkey all over with any remaining butter mixture.
In a small saucepan combine the maple syrup, brown sugar, and cider; simmer over low heat until sugar is melted. Set aside.
Wrap wing tips and drumstick ends with small pieces of foil. Loosely tent the turkey with a large piece of foil.
Roast for 2 1/2 hours, then remove and discard the foil tent and baste with the maple mixture. Continue roasting, basting frequently, for about 1 hour longer, or until a meat thermometer registers about 180° when inserted in the thickest part of the turkey thigh.
*Substitute 2 teaspoon dried thyme leaves, 1/2 teaspoon dried crumbled rosemary, and 1/2 teaspoon dried marjoram.
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