- 1 (14 to 16 pound) turkey
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
- Oven thermometer
Step 1: If your turkey was previously frozen, make sure it is completely thawed. Rinse the turkey inside and out with cold water. In the meantime, preheat your oven to 500F degrees.
Step 2: Place your turkey on a roasting rack inside a wide, low pan and pat dry with paper towels. Place the apple, onion, cinnamon, rosemary, and sage inside the cavity. Tuck back wings and coat whole bird liberally with canola oil.
Step 3: Roast the turkey on the lowest level of the oven at 500F degrees for 30 minutes. This will “sear” the bird, helping to seal in the moisture.
Step 4: After 30 minutes, cover the breast with aluminum foil to prevent burning. Reduce the oven temperature to 350 F degrees. Insert the oven thermometer into the thickest part of the breast, but make sure it is not touching the bone. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Remove the turkey when the temperature reaches 161F degrees.
Step 5: Let turkey rest, loosely covered for 15 minutes before carving. This will allow all the juices to settle back into the flesh so they don’t run out when you cut into the bird. This way you can have a nice, juicy turkey.