TIP: Buy a larger size turkey than needed and plan for leftovers to freeze and have on hand to use as meal-starters during the busy holidays.
- Make sure the turkey is thawed and the giblets and neck have been removed.
- Preheat your oven to 350°F (177°C).
- Pat the turkey dry with paper towels.
- Rub the turkey with olive oil and salt and pepper.
- Stuff the cavity loosely with onions, carrots, celery, oranges and garlic.
- Place the turkey into a roasting pan. Add the wine and the broth.
- Roast the turkey for 3 1/2–4 1/2 hours, until the juices run clear and an instant thermometer reads 180°F (82°C) in the thigh.
- While the turkey is cooking, make the glaze.
- Broil the oranges, cut side up, for 4-6 minutes until browned and slightly charred. Keep watch to avoid burning, as time may vary according to your oven. Remove and let cool. Once cooled, juice each half. Strain to remove any pulp.
- Combine juice from the oranges with all other glaze ingredients in a medium sized saucepan. Bring to a gentle boil and then lower to a simmer for 6-8 minutes until the preparation thickens.
- Generously apply glaze to the turkey every 20 minutes during the last hour of cooking. Discard any remaining glaze.
- Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.