Herbed Roast Turkey

1 whole 12 to 14 lb turkey
1/2 cup rosemary sprigs, fresh
1/2 cup sage leaves, fresh
1 apple, quartered
1 stalk celery, halved
1 onion, halved
1/2 cup butter, melted

Remove giblets and neck from turkey; reserve for other uses if desired.
Rinse turkey with cold water and pat dry.
Loosen skin from the turkey breast a bit not totally detaching. Place
rosemary and sage under skin then smooth skin over herbs and back into
place.
Place apple celery and onion into the neck cavity. Place the turkey breast
side up on a rack in a shallow roasting pan and brush with melted butter.
Cover turkey loosely with a "tent" of aluminum foil. Bake at 325 degrees
until meat thermometer registers about 180 degrees. This should take from
3 1/2 to 4 hours but begin checking after 3 hours. Remove turkey and let
stand 15 minutes before carving. Serve with gravy.





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