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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 until thermometer inserted into the thickest part of the thigh registers 165 degrees. (Halfway through, rotate pan and cover with foil.)
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.