Instructions:

Preheat your oven to 325°F (165°C). Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

In a large skillet, melt 1/2 cup of the butter over medium heat. Add the chopped onions and celery, sautéing until softened, about 5 minutes. Stir in the sage, thyme, salt, and pepper, and remove from heat.

In a large bowl, combine the sautéed vegetables with the bread crumbs and diced apples (if using). Mix until well combined, and then stuff the turkey cavity with the stuffing mixture, making sure it's packed but not overly tight.

Rub the remaining butter all over the outside of the turkey, ensuring it's evenly coated. Place the turkey on a roasting rack in a large roasting pan, and pour the chicken broth into the pan.

Roast the turkey in the preheated oven, basting every 30 minutes with the pan juices, until the internal temperature reaches 165°F (75°C). This usually takes about 3 to 4 hours, depending on the size of the turkey.

Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.

Extra Tips:

For an extra layer of flavor, consider adding aromatics like garlic, lemon, or additional herbs inside the turkey cavity before roasting.

If you want to achieve an even crispier skin, you can dry the turkey skin with paper towels and let it sit uncovered in the refrigerator for a few hours or overnight before cooking.

Remember to save the pan drippings to make a delicious gravy that will complement the turkey and stuffing beautifully!