Herb Roasted Turkey

• 10 pound turkey up to 12 pounds
• 1/4 cup mixed herbs fresh, minced plus 25 whole sprigs, eg. thyme, rosemary, sage, oregano etc.
• 2 tablespoons canola oil
• 1 teaspoon salt
• 1 medium yellow onion cut into 2 inch pieces
• 1 each lemon cut into 2 inch pieces
• 1 each apples cut into 2 inch pieces
• 3 cups water plus more as needed
• 1 teaspoon black pepper freshly ground

1. Position rack on oven and preheat to 475 degrees F.
2. Remove giblets and neck from the bird and reserve for making gravy.
3. Place the turkey breast side up on a rack inside a roasting pan large enough to hold the bird, pat dry with paper towels.
4. Mix minced herbs, salt, pepper and oil in a small bowl.
5. Rub the mixture all over the turkey, under the skin and into the breast meat.
6. Place whole herb sprigs, lemon, apple and onion inside the cavity of the bird.
7. Tie the legs together with kitchen twine and tuck the wings under the bird.
8. Add 3 cups of water to the roasting pan.
9. Place in oven and roast until golden brown, about 45 minutes.
10. Cover the breast with aluminum foil, reduce oven temperature to 350F (180C) F and return to the oven.
11. Continue roasting for another 1 1/4 to 1 3/4 hours.
12. If the pan dries out tilt the pan so any juice run out of the cavity and add another cup of water.
13. The turkey is done when an oven thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165 degrees F.
14. Transfer the turkey to a serving platter and cover with foil.
15. Let the turkey rest for 20 minutes.
16. Remove string and carve at the table.

turkey, mixed herbs, canola oil, salt, yellow onion, lemon, apples, water, black pepper

Taken from recipeland.com/recipe/v/herb-roasted-turkey-47934 (may not work)