Instructions

Remove the turkey from the refrigerator 1 hour before roasting. Position a rack in the lower third of the oven; preheat to 475°F. Wash turkey inside and out; pat dry with paper towels. Place chopped herbs and olive oil, salt and pepper in a small bowl and mix to combine. Gently separate the skin from the breast and rub the herb mixture all over the turkey, under the skin and over the breast meat.

Place orange, apple, onion, and half of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add the stock and the remaining 10 herb sprigs to the pan. Roast until the turkey is light golden brown, about 15 minutes. Reduce the oven temperature to 350°F  and  continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, about 2 1/2 hours longer. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

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