- 15 lb turkey — I went for the natural one at Whole Foods, which was going for 99 cents/pound. They even defrosted it for me and kept it chilled until I needed it.
- 1/2 stick of butter
- 1 large onion
- 1 apple
- 1/2 lemon
- 1/4 cup of apple cider
- 10 dried sage leaves, or a few Tablespoons of dried sage
Prop the turkey up on a counter somewhere and take a good look. A good look inside. Typically the neck will be tucked into one end. Remove it and save it for my father. He insists that it’s the best part.
Now peek into the business end of the turkey. Reach in– there will be a baggie of giblets. Do not cook the bag inside the turkey (I have. I don’t suggest it.) Remove it and set aside for gravy making.
Melt the butter–until it’s mushy but not liquid. Add the crumbled sage and the cider to the butter.
Roll up your sleeves. Massage the butter combination into the turkey, all over, even a little on the inside.
Chop the apple, the onion and the lemon in big chunks and throw them into the roasting pan.
Place the turkey, breast side up, into the roasting pan, uncovered.
Roast at 425 for 30 minutes, then reduce heat to 375. At this point if the turkey is brown enough already, create a little tent of tin foil to cover the turkey loosely.
Begin checking with a meat thermometer after 3 1/2 or 4 hours. Our 15 pound turkey, cooked at altitude, took 4 1/2 hours to cook.