Method
1
Preheat the oven to 180°C.
2
Remove the turkey neck and giblets if present.
3
Pat the turkey dry with paper towels.
4
Mix the softened butter, rosemary, thyme, sage, garlic, orange zest, salt, and pepper in a bowl.
5
Gently loosen the skin over the turkey breast.
6
Spread half of the herb butter under the breast skin.
7
Rub the remaining herb butter over the turkey.
8
Season the cavity lightly with salt.
9
Place the orange wedges, onion, and celery inside the cavity.
10
Tie the turkey legs together with kitchen twine.
11
Set the turkey breast-side up on a rack in a roasting pan.
12
Pour the water into the roasting pan.
13
Roast the turkey for 2 hours and 45 minutes.
14
Combine the cranberries, orange juice, honey, and olive oil in a saucepan.
15
Bring the cranberry mixture to a simmer over medium heat.
16
Simmer the glaze for 8 minutes, stirring occasionally.
17
Mash some of the softened cranberries with a spoon.
18
Brush the turkey with the glaze during the final 30 minutes of roasting.
19
Check that the thickest parts of the breast and thigh reach 74°C.
20
Continue roasting until the turkey reaches 74°C if needed.
21
Transfer the turkey to a carving board.
22
Rest the turkey for 30 minutes before carving.
23
Arrange the carved turkey on a serving platter.
24
Garnish the platter with fresh cranberries, orange slices, and rosemary sprigs.