Ingredients
3 medium oranges1/2 cup butter, softened1 turkey (14 to 16 pounds)1 tablespoon garlic powder1 teaspoon salt1/2 teaspoon pepper2 tablespoons butter, melted1 small onion, cut into wedges4 fresh rosemary sprigs2 fresh thyme sprigs2 tablespoons all-purpose flourTurkey-size oven roasting bag1-1/2 cups Champagne1/2 cup orange juice
Preparation
Finely grate zest from oranges. Cut the fruit into wedges. Combine softened butter and orange zest. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin.
Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together.
Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy.
