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1 whole 12 to 14 pound turkey
1/2 cup fresh rosemary sprigs
1/2 cup fresh sage leaves
1 apple, quartered
1 stalk celery, halved
1 onion, halved
1/2 cup butter, melted
1. Remove giblets and neck from turkey; reserve for other uses if desired. Rinse turkey with cold water and pat dry.
2. 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.
3. Place apple celery and onion into the neck cavity.
4. 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.
5. 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.
6. Remove turkey and let stand 15 minutes before carving.
7. Serve with gravy.
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