Heather'S Upside-Down Turkey - cooking recipe

Ingredients

24 lbs turkey
1 onion, quartered
1 oranges or 1 lemon, quartered
1 celery rib, cut into several pieces
1/4 cup fresh cranberries
2 bay leaves
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon sage
1 teaspoon dried rosemary
1/2 teaspoon pepper
2 -4 cups water or 2 -4 cups broth

Preparation

Fill room-temperature bird with aromatics, including onion, orange, celery, apple, cinnamon stick, handful of cranberries, bay leaves.
Place bird UPSIDE-DOWN on rack in a roasting pan, rub with olive oil and favorite seasonings, including sage, rosemary, kosher salt, pepper. Add several cups of water or broth to the roasting pan; add more if needed as the bird cooks.
Pre-heat oven and roast turkey at 400 for 30 minutes, 350 for several hours, and 275 for the last hour or two. Allow about 13-14 minutes per pound of turkey. White meat should be 165 and dark meat should be 175 degrees F.
Rest the meat for 30 minutes, carve, and enjoy!