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1
Heat oven to 325F.
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2
Remove neck and giblets from turkey cavities.
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3
Rinse turkey and dry with paper towels; place onto work surface.
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4
Loosen skin from breast and legs as much as possible.
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5
Sprinkle turkey cavity with 1 tablespoon salt and 1 teaspoon pepper.
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6
Combine butter, preserves, sage and rosemary in food processor bowl fitted with metal blade; process 15 seconds or until finely chopped.
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7
Place 1/3 cup into bowl; set aside.
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8
Spread remaining butter mixture under turkey skin.
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9
Fold wings back under turkey; secure legs.
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10
Place carrots, celery and onion in even layer in large roasting pan.
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11
Place turkey, breast-side up, onto vegetables.
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12
Add 1/4 cup water to bottom of roaster.
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13
Microwave reserved 1/3 cup butter mixture 15 seconds or until melted.
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14
Brush butter mixture over turkey.
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15
Roast turkey, brushing with butter mixture 2 more times, 3-3 1/2 hours or until meat thermometer placed into meat portion of thigh, but not touching bone, reaches at least 165F.
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16
Place aluminum foil tent over turkey breast after 2 hours to prevent over browning.
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17
Remove turkey from roaster to cutting board.
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18
Cover with foil; let stand 15 minutes.
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19
Remove vegetables with slotted spoon; discard.
