Apple-Stuffed Turkey

Preheat the oven to 325°F. In a small bowl, mix the sage, rosemary and salt. Use your fingers to gently loosen the skin from the turkey breast. Rub the herb mixture under the skin, right onto the meat. Carefully pull the skin back into place and secure it underneath the breast with toothpicks. Editor's Tip: Patting the turkey dry with paper towels will help the skin crisp up.

Place the turkey, breast side up, on a rack in a large roasting pan. Stuff the apple, onion and celery into the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the bird to keep them from burning. Then, brush the turkey with melted butter using a pastry brush. Editor's Tip: Remember to remove the giblets and neck from the turkey cavity before stuffing it with the aromatics.

Roast the turkey, uncovered, until a thermometer inserted into the thickest part of the thigh reads 170° to 175°, about 3 hours to 3 hours and 30 minutes. Keep an eye on the bird as it cooks—if the skin starts to brown too quickly, loosely tent it with foil. Editor's Tip: Oven temperature and turkey size can all affect how long your turkey takes to cook. As a general rule, plan on 15 to 20 minutes per pound for a whole unstuffed turkey in a 325° oven.

Remove the turkey from the oven. Brush the warm apple jelly all over the turkey. Tent the bird with foil and let it rest for 15 minutes to allow the juices to redistribute. Carefully remove the toothpicks before carving the bird and serving.