1 whole fresh turkey (desired size)
Stuffing, if desired
2 navel oranges, halved
Lepp’s turkey rub
4 ounces (1 stick) unsalted butter, melted
1 cup dry white wine
Preheat oven to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Fill cavity loosely with stuffing, and tie legs together with kitchen twine. Squeeze 1 orange over turkey. Season outside of turkey generously Lepp’s turkey rub. Gently rub seasonings into turkey.
Heat juice of remaining orange, the butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture. The rule of thumb for cooking turkey is 13 minutes per lb at 350 (that’s about 3 hours for a 12 – 14lb turkey), or 15 minutes per pound for a stuffed turkey. Halfway through, rotate pan and cover with foil. Check the internal temperature about half an hour before the end of cook time, you’ll know it’s done when the thermometer inserted into the thickest part of the thigh registers 165 degrees.
Remove stuffing, and transfer to a 5-by-9-inch loaf pan. Bake until stuffing reaches 165 degrees, about 30 minutes more. Meanwhile, let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for gravy. Carve turkey.