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Preheat oven to 325°F.
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Pat turkey dry inside and out with paper towels; brush skin with butter and place butter slices under the skin on the breasts.
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Sprinkle salt, pepper, and fresh thyme over skin and in the cavity of the turkey.
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Stuff with apples.
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Tie the legs together with kitchen twine and tuck the wings under the body; place in a large roasting pan fitted with a rack and tent breast loosely with a piece of foil.
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After about 2 hours of roasting, remove turkey from oven, remove foil, and baste with pan juices.
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Continue to roast the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, about 1-1.5 hours more. Transfer turkey to a platter and let rest 30 minutes before carving.