• 10 lb whole turkey, rinsed and patted dry
  • 3 tbsp fresh sage, chopped
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 3 tbsp fresh garlic, minced
  • 1 tsp paprika
  • 2 tbsp orange zest
  • 2 tbsp extra virgin olive oil
  • Freshly ground black pepper
  • 2 oranges, cut into wedges
  • 1 yellow onion, quartered
  • 5 whole garlic cloves
  • 5 fresh rosemary stalks
  • 5 fresh sage stalks
  • 8 fresh thyme stalks
  • 3 cups fresh squeezed orange juice
  • 4 cups sodium-free chicken broth
  1. Start by creating the rub: Mix the sage, rosemary, thyme, garlic, paprika, orange zest, and extra virgin olive oil in a small bowl to create a paste. Rub the paste over the turkey, including under the skin. Season generously with black pepper. Cover and refrigerate for at least 2 hours, preferably overnight.
  2. When ready to cook, preheat the oven to 350°F. Line a large roasting pan with foil or parchment paper and place a rack on top. Remove the turkey from the refrigerator and place on the prepared rack.
  3. Lightly toss together the orange wedges, onion quarters, whole garlic cloves, and fresh herbs. Stuff inside the turkey cavity, and arrange the extra around the turkey in roasting pan. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  4. In a separate bowl or pitcher, combine orange juice and broth. Pour into pan just until it touches the bottom of the turkey. Cover with foil.
  5. Roast for three hours, or until the internal temperature reaches 165°F. After the first hour of roasting, baste the turkey every 30 minutes.
  6. Remove the turkey from the oven and transfer to a carving board. Let stand at least 20 minute before carving and serving.