1 fresh turkey (abt 18 lbs), with
giblets and neck removed
1 orange, halved
Paprika, to taste
Salt, to taste
Freshly-ground black pepper, to taste
Apricot Orange Stuffing, (see recipe)
4 Tbs butter - (to 6), softened
Giblet Broth, (see recipe)
1 cup fresh orange juice
Giblet Gravy, (see recipe)
3 bunches fresh sage, for garnish


Preheat the oven to 325 degrees. Rinse the turkey well, removing excess fat. Pat dry with paper towels.
Squeeze the orange inside the turkey, then sprinkle with paprika, salt and pepper. Loosely stuff turkey with the Apricot Orange Stuffing, using about 3 cups for the neck and 8 cups for the body. Close the turkey with lacers and tie the legs together with kitchen string.
Rub the turkey generously with butter, then sprinkle all over with paprika, salt and pepper.
Place a rack in a turkey roaster. Make a cross shape on the rack with 2 long pieces of heavy-duty aluminum foil inserted lengthwise and crosswise. Set the turkey, breast-side up, on the rack. Pour 2 cups of the Giblet Broth (reserve any remaining broth for Giblet Gravy) and the orange juice into the pan and cover the turkey loosely with the foil. Place the turkey in the oven and roast for 1 1/2 hours.
Open the foil and roast the turkey for 2 1/2 hours more, basting it with the pan juices every 30 minutes. If the turkey gets too brown, tent it loosely with foil.
Raise the oven temperature to 350 degrees; cook the turkey for another hour, or until an instant-read thermometer inserted into the thickest part of the thigh reads 170 to 180 degrees. The breast temperature should read 160 degrees, and the juices should run clear when the thigh is pricked with a small, sharp knife.
Transfer the turkey to a platter. Remove the stuffing from the body and neck cavities, place it in a serving dish and cover with foil to keep warm. Let the turkey rest, loosely covered with foil, for 20 minutes before carving. While the turkey rests, prepare the Giblet Gravy (see recipe).
Garnish with sage and present the turkey to your guests before carving it. Arrange the meat on a large, decorative platter.