1 (13 lb.) turkey
1 onion, peeled and quartered
Divide these ingredients in half:
2 sprigs rosemary
2 drops Rosemary essential oil
3 sprigs fresh thyme
1 drop Thyme essential oil
2 cloves garlic, slivered
Cider Baste:
1/4 cup apple cider concentrate
2 drops Wild Orange essential oil
1 drop Lemon essential oil
2 teaspoons olive oil
1 toothpick Thyme essential oil
1/4 teaspoon salt
Freshly ground pepper
Directions:
Remove giblets from turkey. Place turkey on a rack and stuff with onion and half of the rosemary, thyme, and garlic mixture. Loosen the skin from the turkey breast and place the remaining half of the mixture under the skin. To prepare baste, stir together all the Cider Baste ingredients. Roast the turkey in a preheated 325 degree Fahrenheit oven, basting every 30 minutes with the cider baste until an internal temperature reaches at least 165 degrees Fahrenheit in the innermost part of the thigh and wing, and the thickest part of the breast. (Some diners may want the turkey cooked to a higher temperature.) Carve and enjoy!
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