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Roast Turkey with Fresh Herbs

Ingredients: 326/625 Ounce(s) chopped thyme, fresh 1 Bunch(s) chopped parsley, fresh 1 halved, small onion, yellow 1 halved, small apple 1 halved, small orange 1/12 Ounce(s) salt 1 12 to 14 pound turkey 1 1/2 Ounce(s) extra virgin olive oil 869/10000 Ounce(s) black pepper 1 1/2 Ounce(s) white wine, dry Directions: Position rack in the lower third of oven and heat oven to 450 F. RInse turkey under cold water and pat dry with paper towels. Sprinkle inside of bird with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert orange, apple and/or onion halved into cavity of the bird. Tuck wings under and tie legs together with kitchen twine. Place turkey on a rack in a roasting pan. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, parsley, and rhyme in a small bowl. Slide your hand under skin of turkey breast to loosen skin. Rub turkey breast under skin with 1 tablespoon of the oil. Spread herb mixture over break and press skin back down on top. Transfer turkey to oven and roast for 30 minutes. Remove from oven, baste with 1 tablespoon of the remaining oil and 1 tablespoon of the wine. Reduce oven temperature to 350 F and roast for 30 minutes more; baste with the remaining 1 tablespoon and remaining 2 tablespoons wine. Continue to roast, basting every 30 minutes with accumulated pan juices, until thermometer reads 180 F when inserted into the thickest part of the thigh, 1 1/2 to 2 hours more. Remove turkey from oven, cover loosely with foil, and allow bird to rest for 20 minutes before carving. Remove and discard orange/apple/onion halves, carve bird and serve.
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