|Apple||1 , halved|
|Onion||1 Small, halved|
|Garlic||1 Clove (5 gm), halved|
|Butter/Margarine, vegetable oil||2 Tablespoon, melted (For Brushing)|
|Green onion||2 , cut in strips to make green onion brush (For Serving)|
|Radish roses||1 (For Serving)|
Remove giblets and neck from turkey, reserve for gravy, if desired.
Rinse turkey with cold water, pat dry.
Sprinkle cavity and outside of turkey with salt and pepper.
Place apple, onion, celery tops, and garlic into cavity.
Close cavity with skewers or wooden picks, and truss.
Tie ends of legs to tail with cord, lift wing tips up and over back so that they are tucked under bird.
Brush entire bird with melted butter, place on a roasting rack, breast side up.
Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone.
Bake at 325Â° until meat thermometer reaches 185Â° (about 3 to 3 1/2 hours).
If turkey starts to brown too much, cover loosely with aluminum foil.
When turkey is two-thirds done, cut the cord or band of skin holding the drumstick ends to the tail, this procedure will ensure that the insides of the thighs are cooked.
Test the turkey for doneness: the turkey is done when the drumsticks are easy to move up and down.
Remove to serving platter, let stand 20 to 30 minutes before carving.
Garnish with green onion brushes and radish roses.