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*You can ask the butcher to do this for you
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Preheat the oven to 450 degrees F.
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In a small bowl combine all the dried herbs together.
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Rub the turkey parts with 2 tablespoons of olive oil, then rub with all of the dried herbs.
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Season with salt and pepper, to taste.
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Arrange the turkey in 1 layer in a large roasting pan.
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Put the turkey in the oven and immediately reduce the oven temperature to 350 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 160 to 165 degrees F, about 1 1/2 hours.
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Remove from the oven and let stand, covered with aluminum foil.
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It's ready to serve in 10 to 15 minutes, but can stand, covered, for up to 1 hour so that the stuffing or other side dishes can be completed.
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Transfer to a serving platter.
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Meanwhile heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
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Add the onion, apples, and celery and saute until soft, about 5 minutes.
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Add the parsley, sage, and thyme and stir to coat the apples and vegetables with the herbs.
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Transfer the mixture to a large bowl and add the cubed bread and the warm chicken broth.
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Toss to combine and season, to taste, with salt and black pepper.
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Transfer the stuffing mixture to a 5 by 8-inch baking dish and bake in the oven at 350 degrees F until golden brown on top, about 45 minutes.
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Note from Food Network Kitchens: Due to your comments we have retested and changed this recipe.
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It may not match exactly what the chef did on the show.
