Herb Rubbed Citrus Infused Roast Turkey Brining a turkey first helps to seal in moisture and ensure your bird comes out juicy and delicious every time!

Basic Brine (for a small bird)
1/2 c. table salt (or 1 c. kosher salt)
1/4 c. sugar (can also use maple syrup, honey)
2 qt. cool water

Stir everything together in a saucepan, heating and stirring until sugar/salt dissolves. Stir in remaining water and refrigerate until cooled.

The night before the meal, start with a fresh, all-natural tukey. Remove everything fromt he cavity including neck and set aside. Rinse bird and pat dry with paper towels. Place bird inside an oven-safe cooking bag. Pour brine over bird and let it soak for 12-18 hours.

Sage Butter
1/2 c. Wild Oats Organic Unsalted Butter
2 Tbsp. fresh sage, chopped
salt and pepper

Blend ingredients together, set aside.

Turkey
1 recipe sage butter
1 large navel orange, sliced
2 sprigs (each) fresh rosemary, thyme, sage 2 lbs. carrots, roughly chopped
2 yellow onions, roughly chopped
1 lb. celery, roughly chopped
1 large navel orange
Wild Oats Olive Oil
Salt and pepper
Sprigs of fresh rosemary, thyme and sage

Preheat oven to 350°F. Remove bird from brine, rinse well and pat dry. Using your fingers, loosen the skin from the meat around the breast of the turkey and rub the sage butter between the skin and meat. Stuff the bird with oranges and herbs. Place the vegetables in the bottom of a roasting pan. Rub the turkey with olive oil and place it breast-side up on top of the vegetables. Tuck the legs of the bird into the flap of skin at the top of the cavity or tie with kitchen twine. Place turkey into the oven.

Baste the bird after 40 minutes; if there are no juices yet, brush with olive oil, chicken broth, melted butter or white wine. Rotate the bird for even browning halfway through cooking. The bird will be done when a thermometer inserted in the leg joint, but not toughing the bone, reads 180°F degrees. A good rule of thumb is 15 minutes per pound for an unstuffed bird, 20 minutes per pound stuffed. Remove turkey from oven, place on a large platter, cover loosely with foil and let it rest for 15-20 minutes before carving. Drain pan drippings into a bowl to use for gravy.