Ingredients
15 lb turkey, preferably fresh young turkey
1 pc orange, slice into 4 wedges
3 cups yellow onion, chopped in dices, divide 1 cup
5 clove garlic, crushed and peeled
3 sprigs fresh rosemary
4 tbsp fresh thyme
4 pcs sage leaves
1 cup water
3 cups carrots, chopped in dices, divide 1 cup
3 cups celery stalks, chopped in dices, divide 1 cup
1 cup unsalted butter, keep at room temperature
3 tsp salt
2 tsp smoked paprika
1 tsp black pepper
1 tsp garlic powder
2 tsp dried rosemary
Preparation
Preheat oven to 350 degrees F.
Using a spatula, mix your butter with the rest of the rub ingredients then set aside.
Open your turkey and drain any liquid that may be present if your turkey is fresh. Pat dry with clean kitchen towels then check poultry cavity for giblets or neck and set aside.
Place your turkey on a wire rack then carefully spread the herb butter all over the the bird including the cavity.
Stuff the poultry cavity with the orange, garlic, 1 cup of onions, 1 cup of carrots, 1 cup of celery, and the fresh herbs.
Tie both legs with a twine to make sure you keep all the stuffing intact.
In a deep roasting pan, pour a cup of water, then layer the bottom of the pan with the remaining vegetables.
Place your turkey in the pan, breast side up. Loosely wrap the pan with kitchen foil then place it in the oven.
Roast your turkey covered for 1 hr and 30 mins, then remove the foil. Place it back in the oven and continue roasting for 2 hrs.
Using a silicone brush, baste your turkey with the melted butter and juices from the bottom of the pan. Do this for at least every 30 mins. This will give your turkey a nice golden brown color.
After cooking, let your turkey rest for at least 15 mins and check if internal temperature has reached 165 degrees F.
Keep the juices from the pan for your gravy and remove the stuffing from the cavity. Serve in a nice carving board with a garnish of fresh herbs. Enjoy!
