• Preheat the oven to 425 degrees.
• Cut your celery, carrots, onion & garlic & add most of them to the bottom of the roasting pan. *Note- be sure to use a roasting pan with an elevated rack to keep the bird somewhat above the liquid.
• Prepare the turkey by removing the added items (neck, giblets, gravy packet) - leave the tie on the legs - this helps keep it together. (no need to rinse the turkey as this just spreads any bacteria to other parts of your kitchen. Anything that you would "rinse-off" will cook out.)
• Place the turkey in the prepared pan and stuff the remaining veggies inside of the turkey.
• Add one apple- cut in half, inside of the turkey with the vegetables.
• Place the remaining apples (also cut in half) around the outside of the turkey.
• Cut the butter into 1 tbsp pats. Carefully lift the skin away from the meat & slide the pats of butter in-between the skin & breast.
• Pour the chicken stock into the bottom of the pan.
• Melt the compound butter & brush over the entire turkey.
• Roast in a pre-heated oven uncovered for 30 minutes.
• Remove, baste, tent with foil - return to the oven.

Reduce the heat to 375 degrees.

• Continue roasting an additional 2 to 2½ hours depending on the size of your turkey (check the label for exact cooking times per size) Basting every 40-45 minutes. (should be about 15 minutes per pound - total time)
• Check the temperature near the last 30 minutes. Once you reach a minimum of 165 degrees in the thickest part of the turkey, it's time to add the glaze.
• Whisk glaze ingredients in a small bowl to combine
• Brush the glaze over the turkey & return the turkey to the oven, uncovered & cook an additional 15 minutes to crisp the skin.
• Remove & let rest 10-20 minutes before carving.