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1
Heat oven to 375 degrees F. Working on a baking sheet, remove the giblets and neck from the cavities.
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2
Reserve the neck and discard the giblets.
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3
Using paper towels, pat the turkey dry.
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4
Stuff the garlic, half the onions and 8 sprigs thyme into the main cavity.
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5
Tie the legs together with kitchen twine.
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6
Tuck the wing tips underneath the body (this will prevent them from burning).
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7
Rub the turkey with the oil and season with 1 teaspoon salt.
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8
Place the turkey neck, carrots, celery, the remaining onions and thyme in a large roasting pan.
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9
Place a roasting rack in the pan and put the turkey on top of it.
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10
Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 1/2 to 3 hours.
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11
(Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.)
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12
Carefully tilt the turkey to empty the juices from the cavity into the pan.
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13
Transfer the turkey to a carving board.
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14
Cover loosely with foil and let rest for at least 25 minutes.
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15
Reserve the pan and its contents for the Savory Cider and Thyme Turkey Gravy.
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16
Carve the turkey as desired.
