1 medium-sized turkey
3 cups of Rougemont apple juice
1/2 cup unsalted butter, melted
125 mL of chopped fresh thyme
2 Cortland apples
1 onion, chopped
3 stalks of celery, chopped
6 garlic cloves separated and cut in half
Salt and pepper to taste
- Preheat the oven to 350 ° F. Place turkey, breast side up, on a wire rack in a roasting pan.
- In a bowl, combine the apple juice, butter and thyme. Refrigerate for 15 minutes or until mixture thickens.
- Combine apples, onion, celery, garlic and set aside. Using your fingers, gently peel the skin off the turkey breast. Rub half of the apple juice mixture under the skin, and the other half, all over the turkey including the cavity. Season the turkey with salt and pepper, and fill the cavity with the apple mixture. Distribute the rest of the mixture in the roasting pan with the neck and giblets.
- Pour the remaining apple juice into the roasting pan. Place in the center of the oven and roast the turkey for 1 hour. Cover with aluminum foil and continue cooking, basting occasionally, until a meat thermometer inserted into the thickest part of the upper thigh, away from the bone, reads 85 ° C (185 ° F), 2 hrs to 2 hrs 30 min. what’s more. Remove turkey from oven, discard apple mixture, loosely cover turkey with foil and let stand 15 minutes before slicing and serving.