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Roast Turkey with Apples and Onions

Serves 12 with leftovers
Time 4 hr 10 min
This fragrant, beautifully browned turkey produces very flavorful pan juices. Use them as a base for a simple gravy, or just spoon off excess fat and serve them as they are.
Watch our how-to video.
Special Diets:
Ingredients
  • 1 (14-pound) turkey neck and giblets removed
  • 2 tablespoons unsalted butter melted
  • 1/4 cup chopped fresh sage
  • 2 cloves garlic finely chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 5 crisp apples, such as Pink Lady or Fuji peeled, cored and quartered
  • 5 red onions quartered
Method

Preheat the oven to 475°F. Pat turkey dry inside and out with paper towels; brush skin with butter. In a small bowl, combine sage, garlic, salt and pepper. Loosen skin over the turkey breast meat with your fingers and work a little of the sage mixture under the skin and over the meat. Sprinkle remaining mixture over skin and in the cavity of the turkey. Tie the legs together with kitchen twine and tuck the wings under the body; place in a large roasting pan fitted with a rack and roast 20 minutes. Lower oven temperature to 350°F, tent breast loosely with a piece of foil and roast 1 hour longer.

Remove turkey from oven, remove foil and baste with pan juices. Arrange apples and onions around turkey and continue to roast (without foil covering) until a meat thermometer inserted into the thickest part of the thigh registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, about 2 hours more. Transfer turkey to a platter and let rest 30 minutes before carving. Cover pan with foil to keep apples and onions warm and serve alongside turkey.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (14-pound) turkey neck and giblets removed
  • 2 tablespoons unsalted butter melted
  • 1/4 cup chopped fresh sage
  • 2 cloves garlic finely chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 5 crisp apples, such as Pink Lady or Fuji peeled, cored and quartered
  • 5 red onions quartered