½ bunch parsley, chopped
15 sprigs of thyme
1 C. chicken broth
2-3 apples, cored and sliced
1-2 pears, cored and sliced
1 head of garlic, pealed and smashed
Remove the neck, heart, and gizzard from the turkey and set aside. Rinse the turkey with cold water and pat dry with a paper towel. Preheat the oven to 350 F. Stuff the herbs and smashed garlic under the skin and the apples and pears inside of the turkey. Place the turkey in a roasting pan, no more than 2 in deep. Drizzle the turkey with the chicken broth and an additional cup of water. Make a tent out of foil and cover the turkey with it. Place in the center of the oven. Baste frequently throughout the entire cooking time (a 20lb turkey takes about 4.5-5 hours to cook). Remove the foil lid for the last 1-1.5 hours of cooking to allow the turkey to brown. You turkey is done when the internal temperature reaches 165 F. You can remove the turkey from the oven once it is within 5 degrees of its cooking temperature, cover, and let sit until it has reached 165 for added moistness. Carve and enjoy!
Plan on about 1 pound of turkey per person