Step 1

Remove the turkey neck and gizzards (if included in the turkey). Rinse turkey thoroughly, and pat dry with paper towels (inside and out).

Step 2

Slice oranges and lemons into wedges. Peel onions and slice into wedges as well.

Step 3

Peel and mince garlic cloves. Mince fresh herbs. Add garlic & herbs to softened butter, along with salt & pepper.

Step 4

Mix butter to incorporate all of the ingredients thoroughly. Set butter mixture aside, keeping it at room temperature.

Step 5

Place the bird, breast side up, into the roaster insert. Using your hands, gently separate the skin of the turkey from the meat.

Step 6

Also using your hands (it's really the very best tool for the job!), rub herb butter mixture under the turkey skin, making sure to push butter up over the breast, and into the thigh cavities (yes, this is sounding x-rated, I know, but stay with me).

Step 7

Salt & pepper the inside of the turkey. Use any remaining butter mixture to coat the inside of the bird as well. Stuff with pieces of oranges, lemon & onion. Any additional whole herbs can also be placed in the cavity. Be sure to also stuff the neck of the bird with citrus and onions; tuck the skin of the neck under the bird to keep the moisture inside.

Step 8

Tuck the wings under the body of the bird. Using twine (or a fabric ribbon, 'cause it's pretty!), tie the legs together. Be sure to tuck the tail under the legs (again with the x-rated comments, but c'mon). Sprinkle the bird liberally with additional salt & pepper. Place remaining citrus and onion into roaster insert.

Step 9

Cover the breast of the turkey with foil to avoid drying out the meat during roasting.

Step 10

Add 2 cups of chicken broth to roaster insert to make sure the bird stays nice and moist during roasting time. Set roaster to 325 degrees and roast for 2.5 hours, or the amount of time recommended for the size of bird you might have.

Step 11

After first hour, remove the foil from the bird. Spread Squeeze Parkay (or other butter) over the whole bird. Do this 2 more times during roasting.

Step 12

Did the bird not brown up like you wanted? No problem! Once the bird is done per a thermometer reading of 190 degrees F, turn the roaster off and pull the insert out with the bird still in it.

Step 13

Place roasting insert into oven and broil for 8 minutes, or until the skin crisps up. Keep an eye on it to make sure it doesn't burn the skin.

Step 14

Tent the bird with foil, and allow the meat to rest for 20-30 minutes. Carve up the bird and serve with all your favorite holiday sides!