*10/ 12 pounds of Turkey. The first step is to preheat the oven to 350 degrees

• Assuming your turkey has already thawed, remove it from its packaging and pat dry with paper towels (essential) to obtain a crispy golden skin.
• Remove the small packaging containing the neck and giblets (essential). This packaging is tucked inside the cavity or the top of the neck. You can use them to make turkey stock or cook them alongside the turkey and enjoy it.
• Next, combine rosemary, thyme, sage, salt, minced garlic, and unsalted butter in a small mixing bowl (melted). Mix in the juice of a large orange and set aside.
• Gently, so as not to break the skin of the turkey breast, go under with your hands and loosen the skin from the breast.
• After that, season the inside of the turkey cavity. This ensures that the turkey has flavor. Then, rub the remaining seasonings over the turkey.
• Place the turkey inside a large size oven-safe bag and tie it securely. I decided to place the neck and giblets inside as well. Refrigerate for a couple of hours or a day before intensifying the flavors (optional but highly recommended). *There’s no stuffing in this turkey. I didn’t want to overstuff the cavity so it doesn’t block the airflow, so I added a few garlic cloves (as many as you please). You can also use some fresh herbs.
• Next, place the turkey in a roasting pan and cook in the oven for 1 hour. Insert a meat thermometer into the thickest part of the turkey leg/thigh to ensure that the meat reaches an internal temperature of 165 degrees.
• Place the turkey in a roasting pan and bake for 1 hour. Insert a meat thermometer into the thickest part of the turkey leg/thigh to ensure an internal temperature of 165°F.
• After an hour, carefully cut the top of the oven bag open and remove the bag while leaving the turkey on the roasting pan. Return the turkey to the oven and cook for an additional 12 hours. Go in with a baster every 20 minutes and collect some of the liquid from the bottom to pour all over the top of the turkey. This will keep the meat moist and help it to become nice and golden.
• Take the turkey out of the oven and rest for at least 20 minutes before carving it. This will ensure the meat is firm and easier to slice into it.