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Preheat oven to 375. 22 mins per lb.
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Cover for about 50 mins after the first 30 mins. uncovered. After you uncover start basting.
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1. Chop a small onion, a shallot, a carrot and three large cloves of garlic. Put them in the middle of the roasting pan. Put turkey on bed of roasting vegetables.
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2. Season bird inside and out with garlic powder, lots of dried tarragon, and pepper.
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3. Use 1 lb of bacon to drape breast and tops of legs. Scatter giblets around bird (they will help flavor the sauce).
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4. Cover bird with wide, heavy duty foil.
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5. Bake at 375 for 30 minutes until you hear some hissing noises and can begin to smell bacon melting.
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6. Turn down oven to 325.
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Assuming a 16 lb bird with a total cooking time of 4 hours, cook covered for the next two hours. Bird will then have been in the oven 2hrs and 30. Remove foil and add one cup orange juice and 1/2 cup dry vermouth to pan and about 3 heaping tablespoons of marmalade. Baste bird and cook for another 45minutes, basting every 15 minutes. Jack up heat to 375 and add another 1/2 cup orange juice and 1/2 cup dry vermouth. Cook bird another 45 minutes, basting every 15 minutes until bird is brown and juices from the thickest part of the thigh run clear If during this part, the sauce seems too skimpy, add more
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orange juice and vermouth in equal amounts.
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Remove giblets from pan. While bird sits (for a good 15 minutes loosely covered with the foil), poursauce into a bowl and use hand immersion mixer to combine liquids and solids. Transfer to a pot and boil down, skimming fat, until sauce has thickened tastes right - i.e. a good solid flavor - you'll just haveto taste. Transfer to gravy boat. Leftover sauce in pot can be reheated to replenish gravy boat for seconds.
