Sage and Garlic Roast Turkey

 

12- to 14-lb turkey, thawed if frozen

2

tablespoons butter or margarine, melted

1 1/2

teaspoons parsley flakes

1

teaspoon dried sage leaves

1/2

teaspoon paprika

1/2

teaspoon seasoned salt

1/2

teaspoon garlic powder

1/2

teaspoon coarse ground pepper

1

cup water

Fresh sage and small apples, if desired

• 1 Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In small bowl, mix remaining ingredients except water, fresh sage and apples.
• 2 On rack in shallow roasting pan, place turkey, breast side up. Brush with butter mixture. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Add water to roasting pan.
• 3 Cover turkey loosely with foil or roaster cover; roast 3 hours. Uncover; roast 45 minutes to 1 hour 30 minutes longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with sage and apples.