Preheat oven to 325F. Remove giblets and save for gravy or dressing. Wash turkey thoroughly inside and out, pat dry. Mix butter, mayonaise, 1 tsp salt, 1 TB. fresh ground pepper, 1 TB. sage. Finely chop about 2 TB. rosemary and add to mix. Loosen skin on breast of turkey and rub mix inside. Rub all turkey with remaining mix including inside cavity. Cut onion, pears, carrots into large chunks and place inside cavity, along with more whole sprigs of rosemary. Tie legs together or cut slit in lowest portion on skin and secure legs thru there. Twist wings backward to make closer to the body.
Place turkey BREAST SIDE DOWN on a rack in a roasting pan. Use the apples to help balance the bird in the pan. Roast 20 min. per pound, basting turkey with the pan juices every 25 minutes. In the last 30 minutes, turn the turkey over (CAREFUL!) to brown the breast. Let stand at least 20 minutes after you remove it from the oven to rest.
Cooking breast-side down causes all the juices to run into the breast as it cooks, making it the juiciest turkey ever!
Place turkey BREAST SIDE DOWN on a rack in a roasting pan. Use the apples to help balance the bird in the pan. Roast 20 min. per pound, basting turkey with the pan juices every 25 minutes. In the last 30 minutes, turn the turkey over (CAREFUL!) to brown the breast. Let stand at least 20 minutes after you remove it from the oven to rest.
Cooking breast-side down causes all the juices to run into the breast as it cooks, making it the juiciest turkey ever!
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