1. Preheat oven to 350 degrees. Make sure that Turkey is fully thawed. If necessary, remove neck and giblets from inside of bird. Set aside if needed for stuffing/gravy. 2. Melt butter in microwave, mix in all seasonings and then let sit in the refrigerator for about 15 minutes. Butter should have a waxy consistency that is easy to spread on Turkey. 3. While Butter is in the fridge, peel carrots and onions. Chop up carrots, onions, celery and oranges. Stuff inside of turkey. The leftover vegetables are put on the bottom of the roasting pan. 4. Lather turkey with herb butter. Make sure to get under the skin as well as over the skin. Apply liberally.
5. Tie the legs together with kitchen twine, tuck the wings under the turkey. 6. Place turkey on top of vegetables in roasting pan. Pour in 1 cup of Chicken stock. Cover with Aluminum Foil. Make sure the foil is not touching the turkey. Put on lowest rack of oven. Bake at 350 degrees for about 3 1/2 hours. If needed, you can add more chicken stock every hour if the pan seems to be getting dry. 7. After 3 1/2 hours, remove the foil, turn the temperature up to 400 degrees and cook until internal temperature of turkey at thickest part of thigh reaches 180 degrees. Let turkey rest for at least 20 minutes before serving.