- 2 onions, cut into wedges
- 2 carrots, cut into 2-inch pieces
- 8 sprigs fresh rosemary
- 3 small oranges, halved
- 1 12- to 14-pound turkey, giblets removed
- 2 tablespoons olive oil
- kosher salt
- 1 cup low-sodium chicken broth (if needed)
- fresh fruit and herbs for garnish (optional)
- Heat oven to 375° F. In a large roasting pan, scatter the onions, carrots, and 2 sprigs of rosemary; place 4 orange halves in the corners of the pan, cut-side up.
- Stuff the turkey with the remaining 6 sprigs of rosemary and 2 orange halves. Tie the legs together with twine and tuck the wings underneath the body. Place the turkey on top of the vegetables, brush with the oil, and season with 1 teaspoon salt.
- Roast the turkey until a thermometer inserted into the thickest part of a thigh registers 165° F, 2½ to 3 hours. (Cover the bird loosely with foil if it browns too quickly and add the broth to the pan if the vegetables begin to scorch.)
- Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, cover loosely with foil, and let rest for at least 25 minutes before carving. Garnish with the fruit and herbs, if using. Reserve the pan and its contents for the Orange-Rosemary Gravy.