8 sprigs fresh rosemary
3 small oranges, cut into halves
1 turkey (size of your choice), giblets removed
Heat oven to 375F. In a large roasting pan, place 4 of the orange halves, one in each corner, cut side up. Take one of the remaining halves and cut it into small chucnks. Place these inside the turkey as you stuff the cavity with the stuffing. Take the last half, slice and arrange on top of the turkey in the roasting pan. (You may want to use toothpicks to hold the slices in place. We didn't have any, and I think it would have helped.)
Roast the turkey until a thermometer inserted into the thickest part of a thigh registers 165F. Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, let rest for 20 mintes before carving.
I made regular stuffing with bread crumbs, I'm pretty sure it was Pepperidge Farm, using the instructions on the package. I added some butter when I checked on the turkey to keep it moist as it roasted, which also gave it a nice golden brown color on top.
I think it turned out pretty good!
Roasting pan contents
1 cup dry white wine
3 cups chicken broth (I used vegetable broth)
4 Tbsp (1/2 stick) butter
1/3 cup all-purpose flour
Kosher salt and black pepper
Strain the pan drippings into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat. Squeeze the juice of the roasted oranges into the cup of skimmed drippings.
Place the empty roasting pan over 2 burners. Add the wine and cook over medium-high heat, scraping up the bits stuck to the pan, 1 minute. Pour the liquid into the skimmed drippings and add enough broth to make a total of 4 cups of liquid.
Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking, until golden brown, 4 to 5 minutes. Whisk in the broth mixture and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with 3/4 tsp salt and 1/4 tsp pepper. Strain, if desired, beore serving.