• If you plan to brine the turkey before roasting, start the brining process no later than the evening before the day you intend to turkey. (For example, for a Thanksgiving Day turkey, start no later than Wednesday evening.)

  For a 14-16 pound turkey, start roasting your turkey about 3½ to 4 hours before you want serve dinner. This will give you plenty of wiggle room if it takes more or less time to reach temperature.
• Remove all the oven racks except one. Place the single rack in the next-to-the-lowest position.

  Preheat oven to 450°F (233°C).
• While the oven heats up, combine the rosemary, sage, carrots, celery, onions, and apples and one cup of water in a large pot with a steamer rack or tray. Steam for 5 minutes, until everything is warm.

  You can also do this step in a large, microwave-safe bowl. Microwave on high in 1-minute bursts, for up to 4-5 minutes, until warm.
• Loosely pack the turkey cavity with the warm apples, herbs, vegetables. It is important to keep the packing loose.
• Use trussing lacers (optional) and butcher’s twine to tie the turkey’s back legs together.

  Place turkey on a V-shaped rack set inside a large roasting pan, breast side up. Tuck the wings under.

  Place any leftover aromatics (apples, onions, carrots, herbs, etc.) in the bottom of the roasting pan.
• Using a pastry brush, brush a 50/50 mixture of butter and canola oil over the surface of the turkey.

  Alternately, give the turkey a butter-rub. (see Notes)
• Cut a piece of foil big enough to cover the turkey's breast. Mold the foil piece to the breast. Remove the foil breast shield you just created, and spray the side that touches the turkey liberally with cooking spray or canola oil.

  Set the shield aside for now.
• Pour 3-4 cups of chicken stock in the bottom of the roasting pan. (If you like your turkey gravy to be on the slightly sweet side, you can add a cup of apple cider in place of one cup of stock.)

  Place the prepared turkey in the oven, neck end first and breast up. Roast for 30 minutes at 450°F (233°C).
• If the breast is golden brown, proceed. If it looks very pale, give it another 10 minutes.
• Reduce oven temperature to 350°F (177°C).

  Carefully remove the turkey from the oven, and apply the prepared breast shield. Insert an oven temperature probe at this time if desired.

  Return the foil-covered turkey to oven.
• Roast until an oven probe thermometer inserted in the thickest part of the breast registers 161°F (72°C), and/or 180°F (82°C) in the thickest part of the thigh.

  If you don't have an oven probe, do not open the oven for 1½ hours. After 1½ hours, check the turkey every 20 minutes using an instant read thermometer inserted into the thickest part of the breast [161°F (72°C)], and/or in the thickest part of the thigh [180°F (82°C)].

Out of the Oven

• When you remove the turkey from the oven, cover it completely with foil and let it rest at room temperature for at least 30 minutes.

  This resting time allows for carryover cooking, as the turkey’s internal temperature continues to rise after it comes out of the oven. It also allows the turkey to reabsorb the cooking juices; ensuring moist, tender meat.

  Reserve the pan drippings and juices to make gravy.
• Carve the turkey and serve with dressing, cranberry sauce, and all the trimmings.