1 package (1 ounce) fresh rosemary, divided
1 package (1 ounce) fresh thyme, divided
3/4 cup softened unsalted butter, divided
1 turkey (12 to 14 pounds)
2 teaspoons seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 medium apple, chopped
1 medium orange, chopped
1 small red onion, chopped
1 small sweet orange pepper, chopped
1. Preheat oven to 400°. Line a roasting pan with 3 pieces of heavy-duty foil (pieces should be long enough to
cover turkey). Mince half the rosemary and thyme from each package (about 1/4 cup total). In a small bowl,
beat 1/2 cup butter and minced herbs until blended. With fingers, carefully loosen skin from turkey breast; rub
butter mixture under the skin. Secure skin to underside of breast with toothpicks. Mix seasoned salt, garlic
powder and pepper; sprinkle over turkey and inside turkey cavity.
2. Cube remaining butter. In a large bowl, combine butter, apple, orange, onion, orange pepper and remaining
herb sprigs; spoon inside cavity. Tuck wings under turkey; tie drumsticks together. Place turkey in prepared pan,
breast side up.
3. Bring edges of foil over turkey to cover. Roast, covered, 1 hour. Carefully open foil and fold it down. Reduce
oven setting to 325°. Roast, uncovered, 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part
of thigh reads 170°-175°. Cover loosely with foil if turkey browns too quickly.
4. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard fruit mixture from
cavity. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
TOTAL TIME: Prep: 40 min. Bake: 2-1/2 hours + standing
YIELD: 12 servings.