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1
Rinse turkey, remove giblets and neck, pat dry.
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2
Rub turkey with three quarters of the Citrus Rub inside and out. Refrigerate uncovered, or very loosely covered, overnight (8 - 24 hours).
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3
Preheat oven to 425 degrees F.
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4
Pat turkey dry inside and out. Loosen skin with hand or spatula across the breasts. Rub half the Citrus Butter under the skin. Rub the rest all over the outside of bird. Sprinkle with rest of Citrus rub inside and out.
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5
Reserve a few sprigs of each herb for garnish. Stuff turkey cavity with orange, onion, thyme, rosemary and sage. Tie legs together with kitchen twine. Set turkey on rack in roasting pan.
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6
Cover turkey breast with cheesecloth. Pour broth slowly over cheesecloth and into pan. Roast turkey for 30 minutes.
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7
Reduce oven to 350 degrees F. Baste turkey with pan juices every 30 minutes or so. Roast until thigh meat reads 145 degrees F. about 3 hours.
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8
Mix cane syrup with Dijon mustard. Brush turkey with mixture. Roast about 30 minutes more, basting a second or third time, until thermometer in thigh reads 165 degrees F.
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9
Remove turkey to a platter, cover loosely with foil, let rest at least 30 minutes to an hour. Make sure juices platter has room for juices to collect.
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10
After resting, carve and serve. Garnish with orange and herb sprigs.
