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1
Prepare the turkey In a bowl, toss the carrots, onions, celery, apples, thyme and rosemary.
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2
Rub the turkey inside and out with the vinegar; season with salt and pepper.
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3
Add one-third of the vegetable mixture to a large pot.
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4
Top with the turkey legs and half of the remaining vegetable mixture.
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5
Set the turkey breast on top and scatter the remaining vegetables over the breast.
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6
Cover and refrigerate overnight.
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7
Make the herbed fat In a medium bowl, combine all of the ingredients and mix well.
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8
Keep chilled but still spreadable.
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9
Make the herbed fat Remove the turkey from the pot.
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10
Spread half of the vegetable mixture in a roasting pan and the other half on a rimmed baking sheet.
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11
Set the turkey breast on the vegetables in the roasting pan and the legs on the baking sheet.
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12
Let stand at room temperature for 1 hour.
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13
Make the herbed fat Preheat the oven to 350.
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14
Separate the turkey skin from the breast meat.
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15
Spread the herbed fat under the skin of the breasts, pressing to distribute it evenly.
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16
Tuck the wings under the breast.
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17
Roast the legs for 2 hours and the breast for 2 hours and 15 minutes, basting occasionally.
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18
The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165 and the thickest part of the breast registers 160.
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19
Let rest for 30 minutes.
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20
Carve and serve.
