Holiday Roast Turkey

This is of course a huge favorite with many families and made many ways. This is our favorite roasted recipe...because my husband likes to do one that is smoked... which I'll get the recipe for at a later date.

You will need:
Roasting pan with lid to accommodate a 12 pound turkey
small mixing bowl for spices and margarine

Ingredients:
12 pound natural hormone free turkey..make sure there are no additives because if there are they will likely include gluten, corn, corn syrup and sometimes even dairy...read carefully!

1 large or 2 small Fuji apples
1/2 C Earth Balance margarine
3 Tbsp Poultry Seasoning..gluten free OR you can make your own with a spice grinder by combining 1 Tbsp each: sage, parsley, thyme and rosemary
3 Tbsp Sea Salt
3 Tbsp White Pepper

Preheat Oven to 400 degrees for first hour of roasting; reduce heat to 350 degrees for remaining time (every oven is different so use a meat thermometer to determine when you turkey is done)
usually 20 minutes per pound as a rule.

Let margarine reach room temperature and then combine all spices in a small mixing bowl until thoroughly mixed with margarine. Set aside

Clean applies and pierce each one several times with a sharp knife.

Put on prep gloves or remember to wash your hands with soap and warm water after handling raw meat!

Remove organ meats from turkey cavity - save for pets or persons in your family if they like these (mine do not) and wash turkey removing any pin hairs; place on a meat prep tray and dry keeping well away from all other foods and dinnerware. Dry with paper towels.

Rub margarine/spice mix all over the turkey and underneath the skin next to the breast sides as well. Place the cleaned apples into the cavity of the turkey..tie the legs with cooking twine together. Place into roasting pan.

Roast as above until browned on outside..it helps to remove the lid during the last 20 minutes or so of cooking time. Some people baste their turkey's every 30 minutes during the cooking process; I do not. Neither do I 'peek' at the turkey by raising the lid of the roasting pan...
I baste the turkey about three times or once every 45 minutes then remove lid at the end to brown the turkey.

Use the drippings for making gravy the apples give it a great flavor. Let the turkey rest for 10 to 15 minutes before plating it to carve. Cover with a wet hot towel if you are going to make the gravy after the roasting to keep turkey hot without drying out..do not carve until ready to eat.

There are many variations to roasting a turkey: you can lay strips of bacon across the turkey which add another level of flavor; you can also lay thin slices of oranges across. Also great additions are fresh rosemary sprigs.