Remove giblets and neck from turkey; reserve
for other uses, if desired. Rinse turkey with cold water and pat dry.
Loosen skin from the turkey breast a bit, not totally detaching. Place
rosemary and sage under skin then smooth skin over herbs and back
into place. Place apple, celery and onion into the neck cavity. Place
the turkey, breast side up, on a rack in a shallow roasting pan and
brush with melted butter. Cover turkey loosely with a "tent"
of aluminum foil. Bake at 325ºF. until meat thermometer registers
about 180º This should take from 3 1/2 to 4 hours, but begin
checking after 3 hours. Remove turkey and let stand 15 minutes before
carving. Serve with gravy.
|
