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1
Preheat your oven to 450F (230C).
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2
Mix together the onions, celery, and carrots and place around the edges of a large roasting pan.
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3
In a small bowl, thoroughly mix together the pepper, thyme, sage, and butter.
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4
Cut a few small slits in the turkey skin, and gently spread the herbed butter through the slits under the skin.
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5
Rub the turkey with the olive oil and season with salt.
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6
Place the turkey in the center of the vegetables.
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7
Roast uncovered for 20 minutes.
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8
Meanwhile in a small bowl combine the maple syrup, orange juice, and orange zest.
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9
After 20 minutes of roasting, generously glaze the turkery using a pastry or silcone brush with the maple/orange mixture.
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10
Loosely tent aluminum foil over the bird, gently crimping the foil around the edges of the roasting pan.
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11
Continue roasting the turkey for another 2 hours.
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12
Every 20 minutes basting the turkey with the pan drippings.
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13
(Set a timer)
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14
The turkey is done when cooked to an internal temperature (taken in the thickest part of the thigh reaches 170 degrees F.
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15
Remove the turkey from the oven and allow it to rest for 10 minutes.
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16
Remove the turkey from the pan and tent it with foil to keep warm.
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17
Discard the vegetables and then skim the fat from the pan juices.
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18
Transfer the skimmed pan juices to a separate bowl.
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19
Place the metal roasting pan over medium heat on the stovetop, and then deglaze it with the white wine allowing the wine to simmer for about 30 seconds.
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20
Then add the pan juices back along with the chicken stock and bring to a boil, reduce heat to maintain a strong simmer.
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21
Stir frequently until the gravy has thickened to your preference.
