1 cup fennel (mix of green and white portions), cut into 1 inch pieces
2 oranges, cut into 1 inch chunks
1 lemon, cut into 1 inch chunks
2 carrots, cut into 1 inch pieces
1 cup leafy celery tops, cut into 1 inch pieces
3 ½ to 5 ½ hours
4- 6 hours
1. Preheat the oven to 325°F.
2. To prepare the turkey, remove the giblets and neck. Place the giblets and neck in 5 cups water and bring to a boil. Simmer for 1 hour, strain the stock and set it aside for the gravy and basting.
3. Rinse the turkey with cool water and pat dry. In a plastic bag, combine 2 tablespoons olive oil, 2 tablespoons Turkey Rub, the lemon, oranges, fennel, carrots, and celery. Stuff the turkey neck and main cavity with the orange-fennel mixture. Don’t bother sewing the cavities up. Leaving them open will add to the juices and flavor.
4. Add the remaining tablespoon of olive oil to coat the breast and legs. Working with your hands to loosen the skin from the breast, add 2-3 more tablespoons of Turkey Rub between the turkey skin and the breast meat and all over the bird.
5. Cook for 15 minutes per pound until the internal temperature of the thickest part of the thigh is 160°F. Occasionally baste the bird with the juices.
6. Remove the turkey from the pan, place on a cutting surface and cover tightly with foil for 20 minutes before carving.
Leave the orange-fennel "stuffing" in the bird (this is NOT to eat). This is the key to a juicy and flavorful bird.