• Turkey, around 16 pounds
• Olive Oil
• Powdered rosemary
• Apples, cored and chopped
• Onions, chopped

Clean the turkey inside and out with cold water. Dry with paper towels. Rub the outside with olive oil, then with rosemary. Stuff the cavity with apples and onions. Cover the bird with foil and roast at 350 degrees. Figure maybe four hours. Remove the foil for the last half-hour to brown. Discard the apples and onions and prepare a gravy by whisking the drippings with cornstarch or a flour-and-margarine roux.

NOTE: remember, this is a meat dish, so every ingredient has to be Fleishig (meat), or pareve (neutral: not a meat product nor a dairy product, such as vegetables). If you have any questions, consult a reliable rabbi.