(From “Great Good Food” by Julee Rosso)
1 fresh turkey
1 tbsp salt
2 cups seeded, cored, chunked pears
2 cups seeded, cored, chunked apples
2 cups peeled and quartered onions
8 sprigs fresh parsley
2 sprigs fresh rosemary
2 sprigs fresh thyme
12 sage leaves
1 tablespoon vegetable oil
1 cup Marsala or white wine
1 cup chicken broth
Preheat oven to 450. Remove giblets from turkey and reserve for gravy. Wash turkey inside and out, pat dry.
Rub turkey cavities with salt. Place pears, apples, onions, parsley, rosemary, thyme, and sage leaves into the cavities. Truss bird. Rub turkey with oil, and place on baking rack in uncovered roasting pan.
Place turkey in oven and immediately reduce heat to 325. Roast for 15 to 20 minutes per pound, or follow the guidelines from the National Turkey Federation. Using a pastry brush, baste the turkey with wine and broth every 20 minutes after the first hour of roasting.
Remove turkey from oven and allow it to rest for about 20 minutes before carving. Remove and discard the fruit, onions, and herbs. Reserve drippings for gravy.