Roasted Maple and Orange-Glazed Turkey

Gather the ingredients.

Preheat an oven to 450 F and grab a large metal roasting pan.

Combine the onions, celery, and carrots and place them along the sides of roasting pan.

Place the turkey in the center of the vegetables.

Mix together the pepper, thyme, sage, and butter thoroughly in a small bowl.

Cut a few 1-inch slits in the turkey skin and gently spread the herbed butter under the skin. Rub the turkey with the olive oil and sprinkle with salt. Roast uncovered for 20 minutes.

Stir together the maple syrup, orange juice, and orange zest while the turkey begins to roast.

Glaze the roasted turkey with the maple-orange mixture and loosely tent foil over the bird, crimping the ends firmly to the edges of the pan.

Roast the turkey for an additional 2 hours, basting it with the pan drippings every 20 minutes. The turkey is done when a digital thermometer inserted in the thigh registers 170F.

Remove the roast from the oven and allow it to rest for 10 minutes. Remove the turkey from the pan and tent it with foil to keep warm.

Discard the vegetables and then skim the fat from the pan juices. Transfer the skimmed pan juices to a separate bowl.

Place the metal roasting pan over medium heat on the stovetop and deglaze it with the white wine. After the wine has simmered for 30 seconds, add the pan juices and chicken stock and bring to a simmer. The gravy is done when it has thickened and reduced in volume.