<http://schema.org/recipeInstructions>
" Heat oven to 375\u00B0F. Working on a baking sheet, remove the giblets and neck from the cavities. Reserve the neck and discard the giblets. Using paper towels, pat the turkey dry. Stuff half the onions and 6 sprigs rosemary into the main cavity. Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning). Rub the turkey with the oil and season with 1 tsp salt. Place the turkey neck, carrots, celery, the remaining onions and 2 sprigs rosemary in a large roasting pan. Place a roasting rack in the pan and put the turkey on top of it. Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165\u00B0F, 2 1/2 to 3 hours. (Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.) Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board or cutting board set in a rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest for at least 25 minutes. Reserve the pan and its contents for the Velvety Gravy. Carve the turkey as desired. Garnish with fresh rosemary, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a34576/herb-roasted-turkey-recipe-124681/>