Ingredients
Scale
- Whole turkey (about 12-14 pounds)
- 4–5 medium-sized apples (a mix of sweet and tart varieties)
- 1 large onion, chopped
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- Salt and freshly ground black pepper
- 1/2 cup unsalted butter, melted
- 2 cups chicken or vegetable broth
- Optional: nuts, cranberries, or additional herbs for extra flavor
Instructions
- Preparation:
- Preheat your oven to 350°F (175°C).
- Clean the turkey, removing giblets and excess fat. Pat dry with paper towels.
- Apple Mixture:
- Core and chop the apples into small pieces.
- In a pan, heat the olive oil over medium heat. Sauté the onions until translucent.
- Mix in the chopped apples, thyme, and rosemary. Cook for about 5 minutes. Season with salt and pepper. Let the mixture cool.
- Stuffing the Turkey:
- Season the inside of the turkey with salt and pepper.
- Spoon the apple mixture into the turkey cavity. Do not overstuff as the mixture will expand during cooking.
- Roasting:
- Truss the turkey legs and tuck the wing tips under the body.
- Place the turkey breast-side up in a roasting pan.
- Brush the outside of the turkey with melted butter and season with salt and pepper.
- Pour the broth into the bottom of the pan.
- Roast the turkey for about 2.5 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). Baste occasionally with pan juices.
- Rest and Serve:
- Once done, remove the turkey from the oven.
- Cover it with aluminum foil and let it rest for about 20 minutes before carving.
- Serve with your choice of side dishes.
Notes
For a gluten-free or vegan version, use a gluten-free or vegan roast instead of turkey and adjust cooking times as needed. Always check for individual dietary needs, especially in cases of allergies.