A classic dish, very easy to make and always a winner. I serve this with Broccoli Casserole, Cranberry Orange Relish, Acorn Squash, and Spinach Salad (in season).

Preheat oven to 325° F.

Remove neck and giblets. Rinse the bird and blot dry. Lightly coat bird with fresh squeezed orange juice. Rub the butter and Himalayan salt underneath breast skin. Himalayan salt chest cavity. Use trussing string to tie turkey legs together and close cavity.

Cover bottom of roasting pan with ¼" water. Add bay leaf, white wine and aromatic herbs.

Place the bird breast-side up on a rack and cover the roasting pan. A covered roasting pan allows the turkey to self-baste.

To check temperature, place a meat thermometer in the thickest part of the thigh without touching the bone. The turkey is fully cooked when the temperature of the thigh reaches 180° F. When done, juices run clear when thigh is pierced.

Allow about 15 minutes roasting time per pound. Start checking for doneness 15-30 minutes before the end of the recommended roasting time. A 12-16 lb turkey should be done in 3 to 4 hours.