Heather'S Upside-Down Turkey

• 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

1. Fill room-temperature bird with aromatics, including onion, orange, celery, apple, cinnamon stick, handful of cranberries, bay leaves.
2. 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.
3. 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.
4. Rest the meat for 30 minutes, carve, and enjoy!

turkey, onion, oranges, celery, fresh cranberries, bay leaves, olive oil, kosher salt, sage, rosemary, pepper

Taken from www.food.com/recipe/heather-s-upside-down-turkey-519752 (may not work)