Ingredients

• 3 oranges, 1/4 in thick slices
• 3 lemons, 1/4 inch slices
• The evening before place thawed turkey in a turkey baking sack, set citrus slices all over the outside of the turkey and secure with toothpicks if desired. Refrigerate until ready to bake.
• Before baking place the following inside the cavity of the bird:
• 1/2 onion
• 1 apple, quartered
• 1 lime, quartered with rind
• 1 orange, quartered with rind
• 2 sprigs of rosemary
• 1 sprig, 12 leaves sage
• 2 sprigs thyme
• Place a bag of ice on turkey breasts for 20 minutes; white meat is fully cooked 20 degrees lower than dark meat so by doing this it allows them to be finished at the same time which doesn't dry it out!
• Pat turkey dry and make butter herb paste for the outside:
• 1/2 C butter
• 2 Tbsp rosemary, minced
• 1 Tbsp sage, minced
• 1 Tbsp thyme, minced
• 2 cloves garlic, minced
• Combine all ingredients in a small bowl and rub all over the outside of the turkey and under the skin of the breast area if possible. Place turkey in roasting pan. Bake turkey at 325 degrees according to package directions and breast to 160 degrees and thigh to 180 degrees. Baste every hour, after turkey starts browning tent with foil. Our turkey was 23 pounds and it took approximately 7 1/2 hours to bake.