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Servings 10 servings

Ingredients
  

1 x 14/16 pounds Turkey

    ¾ pound soft Butter

      1 Granny Smith Apple, cut into chunks

        1 large Yellow Onion, cut into chunks

          2 large Orange, cut into chunks

            1 Celery stalk, cut into chunks

              2 to 3 springs of Fresh Rosemary

                2 to 3 springs of Sage

                  Instructions
                   

                  • Preheat Oven to 325º
                  • Remove the turkey from the refrigerator at least 30 minutes before getting it ready to bake.  Pat turkey dry with paper towels.  Stuff the inside of the bird with the apples, onion, orange, celery and rosemary.  Tie the legs together to hold the shape of the turkey.  Season the inside with salt and pepper. Coat the entire bird with the softened butter.
                  • Place the turkey in a large roasting pan.  Cover the turkey for the first two hours with a buttered aluminum.  Roast until a meat thermometer inserted between the body and the leg into the thickest part of the inner thigh (without touching the bone) registers 155°/160º.  The juice should come out clear.  Remove turkey from the oven and cover with aluminum foil.  Wait 30 minutes before carving.
                  • As a general rule, to covert conventional cooking to convection cooking, reduce the temperature by 25°F and the cooking time by approximately 10 to 15%.

                  Notes

                  For the Turkey Rack - click on this link
                  Cooking in a Regular Oven at 325ºF
                  WEIGHT
                  		 COOKING TIME (UNSTUFFED)
                  		 COOKING TIME (STUFFED)
                  6 - 7 POUNDS
                  		 2 - 2 ½ HOURS
                  		 2 ¼ - 2 ¾ HOURS
                  7 - 10 POUNDS
                  		 2 ½ -  3 HOURS
                  		 2 ¾ -  3 ½ HOURS
                  10 - 18 POUNDS
                  		 3 - 3 ½ HOURS
                  		 3 ¾ - 4 ½ HOURS
                  18 - 22 POUNDS
                  		 3 ½ - 4 HOURS
                  		 4 ½ - 5 HOURS
                  22 - 24 POUNDS
                  		 4 - 4 ½ HOURS
                  		 5 - 5 ½ HOURS
                  24 - 30 POUNDS
                  		 4 ½ - 5 HOURS
                  		 5 ½ - 6 ¼ HOURS
                  Cooking in a Convection Oven at 325ºF
                  WEIGHT
                  		 COOKING TIME (UNSTUFFED)
                  		 COOKING TIME (STUFFED)
                  6 - 10 POUNDS
                  		 1 ½ - 2 HOURS
                  		 1 ¾ - 2 ½ HOURS
                  10 - 18 POUNDS
                  		 2 -  2 ½ HOURS
                  		 2 ½ -  3 ¼ HOURS
                  18 - 22 POUNDS
                  		 2 ½  - 3 HOURS
                  		 3 ¼ - 3 ¾ HOURS
                  22 - 24 POUNDS
                  		 3 – 3 ½ HOURS
                  		 3 ¾ - 4 ½ HOURS
                  No matter what the schedule above is displaying.  Be sure to check the temperature of your bird at least 1 hour before the final cooking time to make sure that you are at least 90% of the desired temperature. 
                  For example if you are cooking a 20 lbs bird in a regular oven and the cooking time is expected to be 3 ½ to 4 hours.  After 2 ½ hours your turkey inside temperature should be about 135.  Another hour should bring to your desire 155 to 165.
                  DOUBLE CHECK YOUR TEMPERATURE AS MANY TIMES AS IT IS NECESSARY AND NEVER COOK THE TURKEY OVER 165