Combine the well-drained and chopped sauerkraut, chopped onion, peeled, cored, and chopped apples, brown sugar, pepper, and summer savory in a large bowl.

Loosely pack the mixture into the turkey cavity, ensuring it's no more than 3/4 full to allow for expansion.

Fasten the cavity with skewers or sew it closed.

Place the turkey in a roasting pan.

Tuck the wings under the bird and tie the legs together.

Rub oil over the turkey skin.

Loosely tent the turkey with foil.

Roast at 325F for 3 1/2 - 3 3/4 hours.

Remove the foil and baste the turkey frequently during the last hour.

Check for doneness: the drumstick should move easily in the joint.

Let the turkey stand, covered, for 15 minutes before carving.