For those of you who have never roasted a turkey, don't let anybody fool you. It's really very easy. Now, following is the recipe I've selected for our 2009 Thanksgiving Turkey.
Orange-Scented Roast Turkey
1 turkey (the size of your choice) I usually buy frozen and make sure it has the temperature probe
5 cloves of garlic (minced)
2 medium oranges (unpeeled and cut into chunks)
1 large red onion (cut into chunks)
1/4 cup fresh sage (loosely packed)
1 tsp poultry seasoning
1 1/2 tsp salt (divided)
1 tsp coursely ground black pepper (divided)
Preheat oven to 325. Remove giblets and neck from inside turkey; set aside. Rinse turkey with cold running water; pat dry with paper towels. Place turkey, breast side up on rack in large roasting pan.
In large bowl, toss together garlic, oranges, onion, sage, poultry seasoning, 1 tsp salt and 1/2 tsp coarsely ground black pepper.
Put as much of the mixture as possible in the body cavity of the turkey. Sprinkle turkey with 1/2 tsp salt and 1/2 tsp coarsely ground black pepper.
Okay - I plan to change this just a little bit. I will soften a whole stick of butter and then smear that all over the skin of the turkey and under the skin of the turkey. I like to season the skin and under the skin. (mainly because I like to eat the skin before the turkey is served). I also like to place my turkey in a Reynolds Turkey Size Baking Bag. It helps keep the turkey moist without basting. Into the oven it goes until the temperature probe pops. Depending on the size of your turkey, that's usually around 3 1/2 hours. Try it.