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1
Season the bird liberally with salt & pepper.
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2
Instead of trussing the entire bird, secure only the legs together.
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3
This will keep the shape of the bird, which is important for presentation and it will keep the stuffing inside the cavity of the turkey.
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4
Tuck the wings of the turkey underneath to prevent them from burning.
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5
Place the neck and giblets which are found in a bag inside the cavity of the turkey, in the bottom of the roasting pan.
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6
This will add to the flavour of the bird and the gravy.
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7
Combine butter, orange juice, orange zest, thyme and sage in a bowl and stir with a spoon.
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8
Rub outside of the bird with butter.
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9
Be sure to apply some of the butter under the skin for added flavour.
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10
Pour remaining juice over the turkey.
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11
Pour two cups of chicken stock into the bottom of roasting pan.
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12
Preheat oven to 350 deg.
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13
Roast turkey in oven for the first hour without opening the door.
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14
After first hour, baste turkey every 30 minutes during cooking process.
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15
Turkey should cook 15 minutes per pound.
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16
If the turkey is browining too quickly during the cooking process, loosely tent the bird with aluminum foil, making sure the foil doesn't touch the top of the skin.
