Heat oven to 375F. In a large roasting pan, scatter
the onions, carrots, and 2 sprigs of rosemary; place
4 orange halves in the corners of the pan, cut-side
up.
Stuff the turkey with the remaining 6 sprigs of
rosemary and 2 orange halves. Tie the legs together
with twine and tuck the wings underneath the body.
Place the turkey on top of the vegetables, brush
with the oil, and season with 1 teaspoon salt.
Roast the turkey until a thermometer inserted into
the thickest part of a thigh registers 165F 2 1/2 to
3 hours. (Cover the bird loosely with foil if it
browns too quickly and add the broth to the pan if
the vegetables begin to scorch.)
Carefully tilt the turkey to empty the juices from
the cavity into the pan. Transfer the turkey to a
cutting board, cover loosely with foil, and let
rest for at least 25 minutes before carving.
Garnish with the fruit and herbs, if using.
Reserve the pan and its contents for the Orange-
Rosemary Gravy
Originally Submitted
10/22/2009
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