<http://schema.org/recipeInstructions>
" Preheat oven to 325 degrees F. Remove giblets and neck from turkey; set aside. Discard liver or save for another use. Rinse turkey with cold running water; pat dry with paper towels. Place onion, celery, parsley, and 1/2 bunch each of rosemary, sage, and thyme inside body and neck cavities of turkey. (Wrap and refrigerate remaining herbs to garnish platter.) Fasten neck skin to back with 1 or 2 skewers. With turkey breast side up, fold wings under back of turkey so they stay in place. If drumsticks are not held by band of skin or stuffing clamp, tie legs together with string. Place turkey, breast side up, on small rack in large roasting pan (17&amp;quot; by 11 1/2&amp;quot;). Rub turkey all over with salt and pepper. If making Applejack Giblet Gravy, prepare giblet broth while turkey is roasting. If making Roast Garlic-Balsamic Gravy, cut neck into several large pieces; scatter giblets and neck pieces in pan around turkey. Insert meat thermometer into thickest part of thigh next to bone, being careful that pointed end of thermometer does not touch bone. Cover turkey with a loose tent of foil, letting top of thermometer poke through foil. Roast turkey about 3 3/4 hours; start checking for doneness during last hour of roasting. To brown turkey, remove foil during last 1 1/4 hours of roasting time and baste with pan drippings occasionally if you like. Turkey is done when thigh temperature on meat thermometer reaches 175 degrees to 180 degrees F, and breast temperature reaches 165 degrees F. (Internal temperature of turkey will rise 5 degrees to 10 degrees F upon standing.) When turkey is done, place on large platter; cover with foil to keep warm. Complete your choice of gravy. To serve, garnish platter with remaining rosemary, sage, and thyme sprigs. Pass gravy to spoon over turkey. Remove skin from turkey before eating if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3842/herb-scented-roast-turkey-1264/>