1 14-pound turkey
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup salted butter, softened
1 tablespoon fresh thyme
1 tablespoon fresh sage
2 tablespoons flat-leaf parsley
1 tablespoon fresh chives
1 teaspoon fresh rosemary, chopped
BOURBON BUTTERED APPLE SLICES:
1/2 cup unsalted butter, divided
3 tablespoons shallots, chopped
4 large golden delicious apples, peeled, cut into 1/2-inch chunks
2 tablespoons maple syrup
3 tablespoons bourbon or apple cider
1/4 cup apple cider
1/2 teaspoons dried sage
1/4 teaspoons ground nutmeg
1/8 teaspoons ground cloves
Preheat the oven to 425ºF.
Remove giblets and neck from the cavity of the turkey. Rinse and dry bird. Fold wing tips behind the turkey. Season the cavity with salt and pepper.
Combine butter and fresh herbs.
Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub two-thirds of the herb Butter over the entire breast. Tie drumsticks in front.
Place the bird on a rack in a roasting pan breast-side up; cover loosely with a foil tent. Place bird in oven and decrease the temperature to 350ºF. Bake 3 to 3-1/2 hours.
Melt remaining herb butter. Remove foil tent from turkey during the last 45 minutes of baking and baste once with melted butter.
The turkey is done when the thigh meat reaches an internal temperature of 180ºF and the breast meat reaches an internal temperature of 170ºF. When the turkey is done, remove from the oven; let stand 30 minutes before carving.
FOR BOURBON BUTTERED APPLE SLICES:
Heat 1/4 cup butter in large skillet; add shallots, cook uncovered over medium heat for 5 minutes.
Add apples, maple syrup and bourbon, simmer uncovered 3 minutes. Add cider and boil over medium-high heat until most of the liquid has evaporated.
Reduce heat and stir in remaining butter one tablespoon at a time. Stir in sage, nutmeg and cloves.
Serve warm with turkey.