Directions

1. Preheat oven to 175°C with rack in the lowest position. Place 2 cups water in the bottom of a roasting pan and set a roasting rack inside.
2. Mix softened butter, garlic, rosemary, orange zest, and salt in a bowl.
3. For the turkey, remove giblets and neck from cavity; reserve for gravy. Trim excess fat and skin from turkey, and rinse (inside and out) with cold water. Dry turkey with paper towels.
4. Tuck wing tips under turkey’s body to secure. Season cavity with salt, and stuff with quartered orange, rosemary sprigs, and sage sprigs.
5. Transfer turkey to roasting rack. Slide your hand between skin and breast meat at neck to loosen skin.
6. Insert rosemary-orange butter under the skin, and massage to distribute over entire breast.
7. Tie legs with kitchen string, then cover roasting pan with heavy-duty foil. Transfer turkey to oven with legs toward the back; roast 2 hours.
8. Mix orange juice, melted butter and salt in a bowl. Remove turkey from oven and baste with the orange juice mixture; return turkey to oven with breast toward the back. (Cover it with foil if the breast becomes too dark)
9. Roast turkey, basting every 30 minutes, until a thermometer inserted into the thigh but not touching bone registers 75°C. Remove turkey from oven, tent with foil, and rest 30 minutes before carving.