-
1
Heat oven to 325F Fasten neck skin to back of turkey with skewer.
-
2
Fold wings across back of turkey so tips are touching.
-
3
On rack in shallow roasting pan, place turkey, breast side up.
-
4
In small bowl, mix thyme, salt, allspice, pepper and oil.
-
5
Rub thyme mixture over turkey.
-
6
Tuck legs under band of skin at tail (if present), or tie together with heavy string.
-
7
Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.
-
8
Roast uncovered 1 hour.
-
9
When turkey begins to turn golden brown, place tent of heavy-duty foil over turkey.
-
10
Roast 2 hours 30 minutes longer.
-
11
In small microwavable bowl, microwave butter on High 45 seconds or until melted.
-
12
Stir in maple syrup.
-
13
Cut band of skin or remove tie holding legs to allow inside of thighs to cook through.
-
14
Brush turkey with butter-syrup mixture; roast uncovered 20 to 30 minutes longer, brushing with butter-syrup mixture again after 10 minutes.
-
15
Turkey is done when thermometer reads 180F and legs move easily when lifted or twisted.
-
16
Place turkey on warm platter; cover with foil to keep warm.
-
17
Let stand 15 minutes for easiest carving.
-
18
Garnish with thyme sprigs, apricot slices and cherries, if desired.
