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1
Two days before serving, rinse turkey and pat dry.
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2
Rub all over with kosher salt, including under the skin, where possible, and in the cavities (use 1 tablespoon per 4 pounds of turkey).
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3
Wrap turkey in a large plastic bag and place in the refrigerator.
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4
On the second night, turn turkey over.
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5
Before cooking, remove turkey from the refrigerator and bring to room temperature.
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6
Preheat oven to 450 degrees F.
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7
Pat chicken dry and season the main cavity with half the pepper.
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8
Place thyme, parsley, half the onion and half the apples in the main cavity and truss legs with kitchen twine.
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9
Put remaining apples and onion in the neck opening.
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10
Rub butter under breast skin and onto thigh meat.
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11
Sprinkle turkey with remaining pepper.
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12
Roast for 30 minutes.
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13
Remove turkey from oven, reduce heat to 350 degrees and cover breast and wing tips with foil.
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14
Add a cup and a half of water or white wine to bottom of roasting pan and roast for another two hours, depending on size; about 12 minutes per pound.
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15
Remove foil in last half-hour so breast browns.
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16
A meat thermometer, inserted in the thigh, should register 160 degrees F when the turkey is done.
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17
Remover turkey to a serving platter or cutting board and cover with foil and a damp kitchen towel and let rest about 30 minutes.
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18
Pour fat and drippings from pan into a measuring cup. Deglaze pan with white wine or broth and pour that into same measuring cup. Fat and drippings can then be used to make gravy.
