Apple-Shallot Roasted Turkey

Apple-Shallot Roasted Turkey


  • 12 Pounds  turkey
  • 2 Tablespoons  canola oil
  • 2 Tablespoons  parsley, chopped
  • 1 Tablespoon  sage, chopped
  • 1 Tablespoon  thyme, chopped
  • 1 Teaspoon  kosher salt
  • 1 Teaspoon  ground black pepper
  • sprigs parsley
  • sprigs sage
  • sprigs thyme
  • 1 1/2 Pound  shallots, peeled and halved lengthwise
  • medium-sized tart apple, quartered
  • 3 Cups  water, plus more as needed

Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.


Position a rack in the lower third of the oven and preheat to 475 degrees.

Remove the giblets and neck from the turkey cavities and reserve for making stock. Place the turkey, breast side up, on a rack in a large roasting pan and pat dry with paper towels.

Combine the oil, chopped parsley, chopped sage, chopped thyme, salt, and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin, and onto the breast meat.

Place the herb sprigs, 6 shallot halves, and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add the water to the pan. Roast the turkey until the skin is golden brown, 45 minutes.

Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.

Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce the oven temperature to 350 degrees and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165 degrees, 1-1 ¾ more hours. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.

Transfer the turkey to a serving platter, reserve the pan juices and shallots, and tent with foil. Let the turkey rest for 20 minutes. Remove the string and carve.


Calories per serving:

720 calories

Dietary restrictions:

High Protein, Low Carb Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 337g 518%
  • Carbs 153g 51%
  • Saturated 82g 410%
  • Fiber 30g 118%
  • Trans 3g
  • Sugars 76g
  • Monounsaturated 117g
  • Polyunsaturated 88g
  • Protein 1,197g 2,394%
  • Cholesterol 3,919mg 1,306%
  • Sodium 8,543mg 356%
  • Calcium 992mg 99%
  • Magnesium 1,557mg 389%
  • Potassium 14,857mg 424%
  • Iron 59mg 327%
  • Zinc 100mg 668%
  • Phosphorus 10,415mg 1,488%
  • Vitamin A 1,022µg 114%
  • Vitamin C 100mg 166%
  • Thiamin (B1) 3mg 206%
  • Riboflavin (B2) 10mg 608%
  • Niacin (B3) 417mg 2,087%
  • Vitamin B6 35mg 1,757%
  • Folic Acid (B9) 649µg 162%
  • Vitamin B12 66µg 1,107%
  • Vitamin D 16µg 4%
  • Vitamin E 11mg 53%
  • Vitamin K 291µg 363%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...