Apple and Honey Flavored Roasted Turkey

When I was in Ethiopia, I was not introduced to Turkey meat and I never cooked it. The first year in the United States, I roasted chicken with some other dishes and celebrated Thanksgiving. The following year, my best friend Carole gave me her recipe. Initially, I followed hers and gradually changed to my own. This is one of my family favorite roasted Turkey:

• Ready In: 27 hrs
• Serves: 10-12

Ingredients

• 1 (20 lb)  whole turkey
• 1⁄2 cup unsalted butter, softened or 3  tablespoons  vegetable oil
• 4  cups vegetable broth or 4  cups chicken broth
• 2  cups  apple juice or 2  cups apple cider
• 2  red apples (sliced)
• 4  lemons
• 2  tablespoons paprika
• 2  teaspoons garlic powder
• 2  teaspoons black pepper
• 1  bunch fresh thyme
•  salt and black pepper

Directions

1. Place the turkey as wrapped in the refrigerator for a day or two to defreeze.
2. Unwrapped the turkey and place outside in a big pot; cover it with cold water, change the water every 30 minutes (it will take at least six hours to thaw);.
3. Stick your hand in the cavity and remove any organs, or "things" you may find inside of the turkey cavity and trim excess fat.
4. Under cold water, rub the turkey gently with your fingers to make sure it is clean.
5. When the Turkey is clean, soak it with two squeezed lemon juice for 30 minutes and rinse the turkey, and pat dry with paper towels.
6. Place the turkey, breast side up on roasting pan with rack.
7. Into main cavity, sprinkle squeezed fresh lemon juice; add lemon peels and 1 bunch fresh thyme cavity. Fill the turkey body (main) cavity with apple slices.
8. Tuck wings; tie legs together.
9. Mix the paprika, garlic, black pepper and salt.
10. Rub the skin and the cavity with the softened butter or oil, and season well with the mixed spices.
11. Combine the apple juice, honey and the chicken or vegetable stock; stir until honey dissolves.
12. Pour 3 cups of the mixed stock into the bottom of the roasting pan.
13. Cover the turkey with an aluminum foil making it like a tent.
14. Preheat oven to 350°F.
15. Place turkey in oven and start roasting; remove aluminum foil after 2 ½ hours.
16. Cover the turkey generously with the juices on the bottom of the pan; repeat glazing every 20 minutes. Whenever the drippings evaporate, add stock to moisten them, about 1 cup at a time.
17. Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, it will take 2 ½ to 3 hours.
18. Transfer the turkey to a large cutting board; remove the stuffing (the Apple slices, lemon peels and thyme) and let it stand for at least 20 minutes before carving. Serve it warm.