- Makes: 8 servings
- Serving Size: 7 oz.
- Yields: 8 servings, plus leftovers
- Prep: 30 mins
- Chill: overnight
- Stand: 1 hr 30 mins to 1 hr 45 mins
- Rinse the turkey inside and out; remove giblets and neck from body and neck cavities.
- Loosen skin of turkey breast. Place 2 Tbsp. butter and 4 sage leaves under the skin of each breast. Season turkey cavity and skin with salt and pepper. Place 2 rosemary sprigs, 1 onion, half the apple, and 4 sage leaves in breast cavity. Pour wine and apple juice in roasting pan; add remaining onion, apple, sage, and rosemary. Place turkey breast-side down in pan. Cover; refrigerated overnight.
- Remove turkey from refrigerator; let stand 1 hour at room temperature. Preheat oven to 350 degrees F. Skewer neck skin to back. Tuck drumsticks to tail using kitchen string. Tuck wing tips under the back.
- Roast turkey, breast-side down, for 1 1/2 hours, spooning pan drippings on turkey every 30 to 45 minutes. Turn turkey breast-side up (using large tongs inserted in cavities and wearing heavy rubber gloves). Cut string between drumsticks. Roast 1 to 1 1/2 hours longer, spooning pan drippings on turkey every 30 to 45 minutes, until turkey juices run clear when a small knife is inserted in thickest part of thigh (instant-read thermometers should read 180 degrees F in thigh; 165 degrees F in breast). Lightly tent turkey with foil if the skin is becoming too brown.
- Remove turkey from oven; spoon pan drippings on roasted turkey. Transfer turkey to a cutting board (reserve pan drippings for making Herb Gravy). Let turkey stand for 30 to 40 minutes before carving (temperature of turkey will continue to rise 5 to 10 degrees), and the meat will firm up for slicing.
Start with the best, fresh, natural, free-range turkey; 15 to 20 pounds, I think, are the best size.
Do not put the stuffing inside the cavity, cook it separately.
Preheat the oven; let the turkey stand at room temperature about 1 hour before cooking. Cook about 10 to 12 minutes per pound (15 at the most), until the internal temperature is 180 degrees in a thigh, 165 degrees in a breast. Let the roasted turkey stand at least 30 minutes before slicing. It will continue to cook another 5 to 10 degrees. Don't overcook; fresh turkeys cook faster than frozen, and the meat will be pinkish in color rather than brown.
- Per serving:
- 331 kcal cal.,
- 10 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 177 mg chol.,
- 162 mg sodium,
- 5 g carb.,
- 3 g sugar,
- 48 g pro.
- Percent Daily Values are based on a 2,000 calorie diet