Stuff a turkey with garlic cloves, apple, onion, and celery pieces and slide bits of butter beneath the skin for a perfectly roasted, juicy bird.
Preparation Time
20 mins
Cooking Time
3 hr 30 mins
Total Time
3 hr 50 mins
Calories
774 Calories
Recipe Instructions
Step 1
Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
Step 2
Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
Step 3
Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
Step 4
Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
Step 5
Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.
Step 6
Gather all ingredients. Preheat oven to 325 degrees F (165 degrees C).
Step 7
Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat.
Step 8
Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
Ingredients
1 tablespoon vegetable oil
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets removed
1 large onion, cut into 8 wedges
2 Granny Smith apples - cored, peeled, and cut into 8 wedges each
1 pound celery, cut into 2-inch lengths
0.5 cup cold butter
0.5 whole head garlic, separated into cloves and peeled
