Prep time: 30 minutes
Inactive cook time: 1 hour
Cook time: 3 hours 30 minutes

Serves: 8–10

Preheat oven to 500˚F. Remove turkey from refrigerator and allow it to come to room temperature. Discard giblets. Rinse turkey (including cavity) and pat dry. Carefully separate the skin and slide the sage leaves, rosemary and thyme underneath, along with the stick of butter. Brush the turkey all over with the melted butter and season generously with salt and pepper (including the cavity). Squeeze one half of the lemon and orange over the turkey and put the other halves inside the cavity.

Place the turkey in a large, racked roasting pan and roast until the skin turns golden brown, about 25 minutes. Remove from the oven and reduce temperature to 350˚F. Return to oven and baste with pan drippings every 30 minutes. Have about 1 cup reserve organic chicken stock to augment the pan drippings.  Roast turkey until the internal temperature of the inner thigh reads 160˚F. Remove from the oven and place turkey on cutting board and leave, uncovered, at least 30 minutes.

Do not discard drippings from roasting pan – this will be used to make gravy. Carve the turkey and arrange on the serving platter.