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1
Position rack on oven and preheat to 475 degrees F.
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2
Remove giblets and neck from the bird and reserve for making gravy.
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3
Place the turkey breast side up on a rack inside a roasting pan large enough to hold the bird, pat dry with paper towels.
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4
Mix minced herbs, salt, pepper and oil in a small bowl.
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5
Rub the mixture all over the turkey, under the skin and into the breast meat.
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6
Place whole herb sprigs, lemon, apple and onion inside the cavity of the bird.
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7
Tie the legs together with kitchen twine and tuck the wings under the bird.
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8
Add 3 cups of water to the roasting pan.
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9
Place in oven and roast until golden brown, about 45 minutes.
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10
Cover the breast with aluminum foil, reduce oven temperature to 350F (180C) F and return to the oven.
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11
Continue roasting for another 1 1/4 to 1 3/4 hours.
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12
If the pan dries out tilt the pan so any juice run out of the cavity and add another cup of water.
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13
The turkey is done when an oven thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165 degrees F.
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14
Transfer the turkey to a serving platter and cover with foil.
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15
Let the turkey rest for 20 minutes.
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16
Remove string and carve at the table.
