I start by chopping and measuring everything, before I’ve even touched the turkey—this helps keep your kitchen and hands as clean as possible.
Preheat oven to 350°F. Get out your roasting pan.
First zest the skin on all of the oranges.Rough chop the onions and oranges (leave skin on oranges) into chunks. Dump into a large bowl and add olive oil, rosemary, salt and pepper. Mix oranges and onions to completely coat with oil and zest and rosemary. Set aside. Now it’s time to prep the turkey. Get out three plastic grocery bags. One will go over your hand to pull out the turkey innards, and the other two layer together and set next to the sink. This is where you’ll put all the trash.
Next to your sink place the extra plastic sack, paper towels, roasting pan, string, bowl with oranges and onions, and butter.
This sink prep will help keep the process as clean as possible.Clean out both sides of your sink. Put the trash bag sacks on one side of the sink. The turkey will go in the other. Get your bleach cleaner and paper towels out and handy.Get your turkey out of the refrigerator and cut off the packaging and stick the packaging in the trash bag in the sink. Put the extra plastic bag over your hand, stick your hand into the turkey and pull out the innards—sometimes they are in a bag and sometimes they are loose. This should include the giblets and the turkey neck. (Some turkeys only have one of these - some have none). Pull your hand out, pull the bag over them and toss them into the trash sack. Now turn on cold water and rinse off the turkey. You’ll need to fill the inside with water too and turn it upside down to get all the blood off. Next look to see if there is a neck still attached at the top of the turkey. If so you need to snap it off and throw it in the trash sack. Give it a good rinsing and then pat it dry with paper towels and set it in the roasting pan.
Thoroughly clean off the counter, and the sink with soap and water and bleach spray.