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1
Preheat the oven to 400 degrees F and fit a roasting rack inside of a roasting pan.
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2
Transfer the turkey to the kitchen sink and remove its wrapping.
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3
Using your hands, search inside the cavity for the neck, gizzards, heart and livers - remove these from the inside of the turkey and set aside, refrigerated, for the gravy.
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4
Rinse the turkey well inside and out with cold running water.
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5
Pat dry inside and out with paper towels and transfer the turkey to the prepared roasting pan.
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6
Season the inside of the turkey with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper.
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7
Stuff the cavity of the turkey with the onion, carrot, celery, orange halves, thyme sprigs and bay leaf.
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8
Using kitchen twine, tie the ends of the turkey's legs together as if they were trying to cross their legs.
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9
Season the outside of the turkey evenly with remaining 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Essence.
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10
Rub the butter evenly over the entire turkey.
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11
Transfer the turkey to the prepared roasting pan and place in the oven.
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12
Bake uncovered for 30 minutes.
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13
Reduce the oven temperature to 350 degrees F and carefully remove the turkey from the oven.
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14
Combine the chicken stock and the apple cider, and using a turkey baster, baste the top of the turkey evenly with 1/3 of the chicken-apple liquid.
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15
Return the turkey to the oven and cook for an additional 1 3/4 to 2 hours, basting twice more during this cooking time with the remaining chicken-apple liquid.
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16
The turkey should be a nice golden brown color, and the juices should run clear when you insert the tip of a knife at the joint of the leg and thigh.
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17
An instant read thermometer inserted into the joint of the leg and thigh, without touching a bone should register 165 degrees F when the turkey is cooked through.
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18
(If the turkey begins to look too browned, cover the top loosely with aluminum foil until it is done.
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19
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