Serving information: One serving is 3 oz cooked turkey covering your protein.
INGREDIENTS
10-12 lb. turkey
2 yellow onions, chopped
3-4 carrots, chopped
2 Granny Smith apples, chopped
Multiple assorted sprigs of fresh herbs (thyme, rosemary, parsley, sage)
1/2 cup Kerry Gold butter, melted
Pink Himalayan salt & ground black pepper
INSTRUCTIONS
Preheat oven to 325˚F. Remove neck and giblets from turkey cavity – ditch the liver and save the rest if making gravy.
Dry turkey with paper towels and season liberally inside and out with salt and pepper.
Fill the cavity with the mixed onions, carrots, apples and herbs.
Place turkey breast side up in a roasting pan and brush with melted butter.
Tent turkey with foil and roast for 2 hours (add 15 minutes extra per pound for larger birds).
Remove foil and baste with more butter. Turn the oven to 425˚F. Roast for another hour or until thermometer inserted deep into the inner thigh registers 165˚F.
