This is my recipe for Roast Turkey. It uses my traditional Sage and Garlic Turkey Seasoning with a citrus and vegetable mixture to flavor the bird. Start by pre-heating the oven to 325°. After you have removed the neck and the giblets and rinsed the bird inside and out, pat it dry with paper towels.
In a large bowl or a zip-close bag, combine the celery, the garlic cloves and the oranges and lemons. Add two tablespoons of olive oil and one tablespoon of the Sage and Garlic Turkey Seasoning. Mix to combine.
Stuff the neck and the main cavity with the citrus mixture. This is the secret to a moist juicy turkey – using a mixture that adds moisture and flavor. Avoid putting your bread based stuffing in the bird. That just makes the stuffing wet and the turkey dry. Working with your hands, loosen the skin from the breast. Now use the remaining olive oil and seasoning and coat the whole turkey, including under the skin.
Place the turkey on a rack in a roasting pan breast side up. Turn the wings underneath the bird and truss the legs if you prefer. Roast for 15 minutes per pound or until the internal temperature reaches 165°. Cover the legs and the breast loosely with foil during the end of the roasting process if they start to become too dark. Remove the Turkey from the roasting pan and cover tightly with foil for 20 minutes before serving. I like to use a cutting board with grooves to collect the juices.
Leave the citrus mixture in the turkey when you put it on your platter.
It makes a beautiful presentation.