Cut onion, celery, and carrots in chunks.
Place chunks with orange slices, thyme and rosemary in bottom of a roasting pan.
Coat turkey with oil and favorite rub. Place in roasting pan on top of vegetables-meat side down.
Place in 425°F oven for 35 minutes.
Turn over turkey and reduce heat to 375°F. Cook for 1 ½ hours or until internal temp is 165°F. Check turkey every 15 minutes after first hour is past.
Remove turkey from oven and allow it to rest for 10-15 minutes on cutting board. Carve and serve. Great to use for sandwiches or in place of a roast chicken.
Kindly Submitted by “The Everything Post-Weight Loss Cookbook”
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