Roasted Turkey with Orange and Rosemary

Ingredients:
1 (10-pound) turkey
4-5 sprigs fresh rosemary
4-6 tablespoons butter, cut into pats
2 Whole orange, cut in half
Salt and pepper to taste

Basting Liquid:
8 tablespoons melted butter
1 cup orange juice (from remaining oranges)
1 cup white wine or apple or white grape juice

Special Equipment:
2 pieces cheesecloth, large enough to cover entire turkey breast
1 large roasting pan
1 rack that fits inside roasting pan

Instructions:
1. Preheat oven to 325 degrees. Read all turkey instructions thoroughly.

2. Generously spray a large roasting pan with nonstick cooking spray.

3. Remove neck and giblet packets from front and back cavities of bird. Place neck and giblets in the bottom of roasting pan.

4. Rinse turkey cavities and pat skin dry with paper towels. Place on a rack inside roasting pan.

5. Lift breast skin away from the meat. Slide pats of butter evenly over each breast. Strip the leaves off the rosemary twigs and arrange under the skin. If stuffing the turkey, do so now.

6. Take one orange half and squeeze the juice and rub it all over the bird. Place the used orange half in the bottom of the roasting pan. Season outside of bird liberally with salt and pepper.

7. In saucepan combine, melted butter, orange juice and white wine. Keep warm on top of the stove.

8. Stack two pieces of cheesecloth on top of each other. Spray the turkey skin and one side of the cheesecloth generously with non-stick cooking spray to prevent sticking. Place cheesecloth (sprayed side down) over turkey breast. Brush cheesecloth with basting liquid until it is soaked. Place turkey in oven. Baste turkey and cheesecloth every 20 minutes during roasting period. Occasionally add water to the bottom of the pan.

9. After 2 hours and 15 minutes, gently remove the cheesecloth so the breast skin can brown. Using a meat thermometer, check the internal temperature of the inside of the thigh, being careful not to touch bone. When it registers 170 degrees, remove turkey from oven. Cover loosely with foil and let rest at least 20 minutes or as long as an hour. Carve.

*I found this recipe in the Salt Lake Tribune a few years back. It is the most moist and flavorful turkey I have ever had.