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Remove the giblets and the neck. Save the neck for making the gravy. Rinse turkey outside and inside until the water runs clear. Pat dry both inside and outside of the bird. Snip off the wing tips, and season the inside of the turkey with a generous amount of salt and pepper. Stuff the cavity of the bird with the apples, onions, thyme and sage leaves. Tie th legs together with kitchen twine forcing the wings to be pressed against the breast. ALlow the bird to sit out of the fridge 30 minutes prior to roasting. Oven to 400 degrees. Place a roasting rack in a shallow pan and spray or brush all surfaces with vegetable oil. Position the turkey breast side up, in the rack. Brush the entire turkey with the olive oil and sprinkle generously with the salt and pepper. Place the turkey in the lower middle area of the oven, uncovered, and cook for 15 minutes. Turn the pan around and cook for 15 minutes more. Lower the oven to 325 degrees and roast for about 3-3 1/2 additional hours.
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