Directions:
- Two days before serving, rinse turkey and pat dry.
- Rub all over with kosher salt, including under the skin, where possible, and in the cavities (use 1 tablespoon per 4 pounds of turkey).
- Wrap turkey in a large plastic bag and place in the refrigerator.
- On the second night, turn turkey over.
- Before cooking, remove turkey from the refrigerator and bring to room temperature.
- Preheat oven to 450 degrees F.
- Pat chicken dry and season the main cavity with half the pepper.
- Place thyme, parsley, half the onion and half the apples in the main cavity and truss legs with kitchen twine.
- Put remaining apples and onion in the neck opening.
- Rub butter under breast skin and onto thigh meat.
- Sprinkle turkey with remaining pepper.
- Roast for 30 minutes.
- Remove turkey from oven, reduce heat to 350 degrees and cover breast and wing tips with foil.
- Add a cup and a half of water or white wine to bottom of roasting pan and roast for another two hours, depending on size; about 12 minutes per pound.
- Remove foil in last half-hour so breast browns.
- A meat thermometer, inserted in the thigh, should register 160 degrees F when the turkey is done.
- Remover turkey to a serving platter or cutting board and cover with foil and a damp kitchen towel and let rest about 30 minutes.
- Pour fat and drippings from pan into a measuring cup. Deglaze pan with white wine or broth and pour that into same measuring cup. Fat and drippings can then be used to make gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.74 Kcal (2306 kJ) | ||
| Calories from fat | 235.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.17g | 40% | |
|---|---|---|---|
| Cholesterol | 260.14mg | 87% | |
| Sodium | 1177.59mg | 49% | |
| Potassium | 807.4mg | 17% | |
| Total Carbs | 3.89g | 1% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 75.03g | 150% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.4mg | 19% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 143.33 Kcal (600 kJ) | ||
| Calories from fat | 61.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 40% | |
|---|---|---|---|
| Cholesterol | 67.7mg | 87% | |
| Sodium | 306.47mg | 49% | |
| Potassium | 210.13mg | 17% | |
| Total Carbs | 1.01g | 1% | |
| Sugars | 0.6g | 9% | |
| Dietary Fiber | 0.17g | 3% | |
| Protein | 19.53g | 150% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 0.9mg | 19% | |
| Calcium | 11.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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