1. Preheat the Oven and Prepare the Turkey

• Preheat your oven to 325°F (165°C). This is the perfect temperature for slow-roasting a turkey to ensure it cooks evenly and stays moist.
• While the oven is heating, remove the giblets from the turkey’s cavity and pat the turkey dry with paper towels. This will help the skin crisp up beautifully during roasting.
• Tip: Drying the turkey is essential for achieving that golden, crispy skin. Don’t skip this step!

2. Prepare the Herb Butter

• In a small bowl, combine room-temperature butter, chopped rosemary, chopped thyme, chopped sage, salt, and pepper. Mix everything together to form a fragrant herb butter that will coat the turkey.
• Gently lift the skin of the turkey from the breast area and rub the herb butter underneath the skin, making sure to spread it evenly. This helps to infuse the meat with flavor and ensures that it stays juicy. You can also rub some of the butter on top of the skin.

3. Stuff the Turkey

• Place the quartered apples, quartered onion, and garlic cloves inside the turkey’s cavity. These aromatics will infuse the turkey with additional flavor as it roasts.
• If you have any leftover herbs (like rosemary or thyme), you can stuff them in the cavity too for extra flavor. The herbs and apples will help keep the turkey moist and add a subtle sweetness during roasting.

4. Roast the Turkey

• Place the prepared turkey on a roasting rack in a large roasting pan. Drizzle the olive oil over the turkey and sprinkle with salt and pepper.
• Pour the chicken broth into the bottom of the roasting pan. This will keep the turkey moist and create a lovely flavorful base for basting.
• Roast the turkey in the preheated oven. For a 12-pound turkey, you’ll want to roast it for about 2 1/2 to 3 hours, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh (without touching the bone).
• Baste the turkey every 45 minutes or so with the pan juices to keep it moist and flavorful.

5. Rest the Turkey

• Once the turkey is done roasting, remove it from the oven and let it rest for about 20-30 minutes before carving. This resting time allows the juices to redistribute throughout the meat, making it tender and juicy.

6. Carve and Serve

• After resting, carve the turkey into slices, making sure to remove the skin first if desired. Serve with the roasted apples and herbs from the cavity.