Prepare the Turkey:

Preheat the oven to 375°F (190°C).

Rinse and pat dry the turkey, removing the giblets and neck (reserve for the gravy).

Season and Stuff:

In a small bowl, combine softened butter, salt, pepper, and minced garlic.

Rub this garlic butter mixture all over the turkey, including under the skin where possible, for added flavor and moisture.

Use a flavor injector to inject 1 1/2 cups of apple juice into various parts of the turkey breast and legs for added moisture and flavor.

Place the prepared stuffing inside the cavities of the turkey.

Arrange the carrot pieces, onion chunks, and apple pieces around the turkey inside a roasting bag.

Truss and Roast:

Use kitchen twine to tie the legs of the turkey together to ensure even cooking.

Place the turkey in a roasting pan inside the roasting bag and seal according to the bag’s instructions.

Roast for approximately 3 hours, or until the internal temperature of the thickest part of the turkey reaches 165°F (74°C).

Prepare the Gravy:

While the turkey rests, place the turkey giblets and neck in a saucepan with chicken broth and simmer until cooked through. Season with salt and pepper.

Strain and discard the solids, keeping the broth.

Add pan drippings and a few roasted vegetables from the roasting bag to the broth, then blend until smooth for a rich, flavorful gravy. Adjust consistency with additional broth if needed.

In a small bowl, mix 1 1/2 tablespoons of corn starch with 1/4 cup of cold water until smooth. Gradually whisk this mixture into the gravy to thicken, adjusting consistency as desired with additional broth if needed.

Serve:

Carve the turkey, scoop out the stuffing, and serve with mashed potatoes and the homemade gravy on the side.