Suggested Serving Size

Ingredients

• 1 whole turkey (about 14 lbs)
• 2 tsp salt
• 1 tsp black pepper
• 1 orange, halved
• 1 lemon, halved
• 1 yellow onion, peeled and quartered
• 1 garlic head, halved
• 6 sprigs fresh thyme, plus additional for garnish
• 2 fresh sage leaves, plus additional for garnish
• 1 Tbsp olive oil
• 2 cups reduced-sodium chicken stock, warmed (gluten free if needed)
• Fresh cranberries, for garnish
• Fresh orange slices, for garnish
• Fresh lemon slices or lime slices, for garnish

Preparation

1. Preheat oven to 425°.
2. Rinse the turkey and pat it dry. Season the cavity of the turkey with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Stuff the cavity with the halved orange, halved lemon, onion, garlic, thyme and sage.
3. Rub the turkey skin with the olive oil and season with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
4. On a flat surface, arrange the turkey, breast side up, legs facing you. Place kitchen twine under the legs and pull up around the legs to tie legs together. Flip turkey over, with breast side down and legs facing you. Pull twine around wings and tie together. Place the turkey on a rack in a roasting pan.
5. Pour the chicken stock into the roasting pan and transfer to the oven. Roast the turkey for 30 minutes. Reduce oven temperature to 325°. Make a triangle-shaped piece of foil and cover turkey breast. Insert a meat thermometer in the thickest part of the breast. Return the turkey to the oven. Continue to roast the turkey for about 2 hours, basting every 30 minutes, or until the meat thermometer registers 165°.
6. Remove the turkey from oven. Let stand 15 minutes. Garnish with fresh thyme sprigs, sage leaves, cranberries, orange slices and lemon or lime slices.