Roasted Turkey Recipe
- 1 (15 pound) turkey
- 1 large navel orange
- 2 tablespoons butter, softened
- Salt and freshly ground black pepper
- Preheat oven to 425 degrees F.
- Rinse the turkey and pat dry, then place on a rack in a roasting pan.
- Cut the orange in half and squeeze juice all over the turkey. Place the squeezed halves in the turkey's cavity.
- Rub the turkey with the butter, then sprinkle liberally with salt and pepper. Tie the legs together with kitchen string.
- Roast the turkey breast side up on the second-from-lowest rack in the oven, until a thermometer stuck in thickest part of the turkey's thigh reads 165 degrees F. The turkey will turn a burnished mahogany. If it browns too fast, cover loosely with foil. Start checking for doneness after 2 1/2 hours.
