Remove the neck and giblets from the turkey. Save them to make gravy.
Allow the turkey to sit out at room temperature for one hour to make sure it’s completely thawed.
Rinse the turkey inside and out with cool water. Rinse it good. Drain and pat dry with several paper towels.
Sprinkle with salt and pepper inside and out.
Coarsely chop the apple, onion, two cloves of garlic, and the parsley stems. Put them inside the cavity.
Combine the broth with the 4 tablespoons melted butter and Tabasco. Inject this mixture into the breast of the turkey. Insert the injector into the meat and depress the plunger slowly. Make an even pattern all over. Save a little of this for basting.
Mince the rest of the garlic cloves with the parsley leaves and combine with the rosemary and sage. Use your fingers to separate the skin from the breast and push the herb mixture under the skin as far as you can.
Truss the turkey if you want. It gives it a nicer finished look, but will also increase the cooking time.
Put the turkey on a heavy rack in a deep roasting pan.
Pour the rest of the injecting sauce over the turkey.
Roast for 12 minutes per pound, basting with extra melted butter every 30 minutes.
Remove when the temperature in the thigh registers 170 degrees.