Maple-Glazed Roast Turkey

If necessary, release turkey legs from leg clamp by pushing down on the legs or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Remove neck and giblets from the turkey. Rinse turkey inside and out with cold tap water; drain well and pat dry with paper towels.

In a small bowl, combine the olive oil, parsley, sage, thyme, garlic, salt, and pepper. Rub some of the olive oil and herb blend into the body cavity of the turkey. Loosen skin from breast and rub some of the remaining mixture over meat under breast skin. Rub any remaining herb mixture over skin. Place the apple and lemon quarters into the body cavity of the turkey.

Skewer turkey neck skin to back. Tie legs to tail with 100 percent cotton kitchen string or tuck the ends of the drumsticks under the band of skin across the tail. Twist the wing tips under the back.

Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles without the thermometer touching the bone. Cover turkey loosely with foil, leaving some space between the bird and the foil. Loosely press foil over legs and neck. Roast in a 325 degree F oven for 2 hours.

In a small saucepan, heat and stir maple syrup and butter until butter is melted.

Remove turkey from oven. Cut the string between the drumsticks so the thighs will cook evenly. Remove the foil to let the bird brown. Brush about one-third of the glaze over turkey. Return turkey to oven and roast for 60 to 90 minutes more, brushing two more times with remaining glaze, or until meat thermometer registers 180 degrees F and juices run clear after piercing the thickest part of the inner thigh.

Remove turkey from oven and cover loosely with foil. Let stand for 15 minutes before carving. Carve turkey into thin slices and serve with Apple Cider Sauce.