Whole Roasted Turkey

Combine apple cider vinegar with apple butter, salt and sage. Stir.

Put the liquid on the stove and bring to a boil.

Once you can start to smell the flavors, turn down to medium low heat and let simmer.

Combine fresh rosemary, fresh thyme and finely chop.

Heat butter in microwave in 20 second intervals, or until butter is soft (not melted).

With your hands, combine the rosemary and thyme with the butter.

Preheat your oven to 325 Remove the gizzards and the neck from the turkey.

Separate the skin of the bird from the meat by reaching your hands under the skin. Be sure to get all sides of the bird.

Take small palm-sized balls of butter, broken into nuggets and put it under the skin. Do this all over the bird, and be sure to spread it in the wings and thighs as well.

Put a palm-sized ball of butter in the inner cavity, and be sure to rub any additional butter on top of the bird.

Spoon ⅓ of the basting liquid on top of the bird.

Cook the turkey for 3 to 3 and ½ hours.

Once every hour, remove the turkey from the oven and apply more of the basting liquid to the turkey. This liquid will make the skin turn dark but do not be alarmed, the bird is not burnt!

In the last ½ hour, cover the bird with tin foil.

Carve and serve.