Connect with Us
Call Customer Service:
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
Preheat the oven to 475°F.
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.