1 Turkey (about 12 lbs.)
1/2 cup Chopped Parsley
1 tbsp Chopped Fresh Rosemary plus 3 Sprigs
1 tbsp Chopped Fresh Sage Leaves
1 1/2 tsp Chopped Fresh Thyme Leaves
8 cloves Garlic, finely chopped (3 tbsp)
5 tbsp Olive Oil
coarse salt and ground pepper
2 Lemons (poke with fork)
1 quart Organic or Unfiltered Apple Cider Vinegar (if it's clear and sparkling
it doesn't contain the healthy benefits apple cider vinegar it's known for)
1. Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
2. Turn turkey on it's back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones)
3. In a small bowl, combine parsely, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers carefully loosen skin of breast and around thighs and rub herb mixture under skin of broth.
4. Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
5. Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salft and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly, add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.