Apple-Rosemary Roasted Turkey
1 (12- to 13-pound) whole turkey (or turkey breast)
1 teaspoon salt
1 1/2 teaspoons pepper
2 Granny Smith apples, quartered
1 onion, quartered and divided
8 fresh rosemary sprigs
2 fresh sage sprigs.
Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff
cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from
turkey breast without detaching it; insert remaining 2 rosemary sprigs and
sage beneath skin. Cook turkey as you normally would.
Roast Turkey Herbal Rub
1/4 Cup olive oil
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
In a small bowl, mix oil with herbs, salt and pepper. With your finger tips,
gently loosen skin from the breast without pulling off the skin.
Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities
and outside of turkey with remaining herb mixture. Cook turkey as you
normally would. Can be used on turkey breast, chicken or pork roast.