Please plan ahead. This recipe is quite quick to prepare but has a very, very long cooking time. Except for checking the temperature toward the end of cooking, once you have put the turkey in the oven, you are finished working until it's time to carve. No basting!
If you want stuffing, bake that separately, not inside the turkey. This recipe is a low temperature/slow method not suitable for stuffing and the heated air needs to circulate inside the turkey.
Remove the packets of goodies from both ends of the turkey. (If desired, place neck and giblets in a saucepan, cover with water and simmer thoroughly to make broth for gravy. The liver is not recommended.)
Rinse turkey and pat dry with a paper towel. Divide the onion, garlic, celery and orange and lightly stuff both ends of the turkey. Seal the skin flaps with skewer or string to keep the vegetables inside.
Place the turkey on a rack in the roasting pan so the meat will not be stewing in juices. Unless it is important to have a beautiful Norman Rockwell turkey to show off, I strongly recommend roasting the bird with the breast side down. The juices baste the white meat and keep it moist.
Rub the entire outside of the bird with MacNut ä Oil. To keep the back from getting overdone ahead of the rest of the turkey, drop a small aluminum tent very loosely on the top as soon as it is browned.
Now, here is the nifty part. Start with an oven preheated to 350 ° , but when you put the turkey in, immediately reduce the heat to 200 ° . Yes, 200 ° for 1 hour per pound of turkey. If your oven runs hot, it may take 50 minutes per pound, so use a meat thermometer to monitor doneness. You will see the skin begin to pull back on the legs and the temperature on the thermometer should read 180 ° .
The turkey will be remarkably moist and tender but the skin will be brown and crispy.
Starting with a “brined” turkey is an option that works well.*
Enjoy a Happy Thanksgiving.