1. Place a rack in lowest part of oven and heat to 325 degrees. Melt butter in a medium saucepan over medium-low. Add juice from one orange half (about 1/4 cup) to saucepan along with poultry seasoning, then remove from heat.

2. Pat turkey dry and use fingers to loosen skin from breast and thigh meat. Season generously with salt and pepper, rubbing some under skin and inside cavity. Place turkey, breast side up, in a large roasting pan fitted with a rack. With a baster, injector, or spouted cup, add about two-thirds of butter mixture between skin and meat, using hands to massage liquid into harder-to-reach places. (It's OK if some butter hardens.) Tuck orange halves inside cavity, then use twine to tie legs together and tuck wingtips back.

3. Roast turkey, basting every 30 minutes (first with remaining butter mixture, then with pan juices), until thickest part of thigh registers 165 degrees, about 3 hours. If liquid in roasting pan evaporates before turkey is finished, add water 1/2 cup at a time as needed. If skin is browning unevenly, cover loosely with foil.

4. Let turkey rest 10 minutes at room temperature, then remove twine and use tongs to carefully tilt turkey so juices run out of cavity and into roasting pan (discard oranges). Transfer turkey to a cutting board and let sit 30 minutes to 1 hour. Using a sharp knife, carve off breasts (leave whole), followed by legs, thighs, and wings, arranging meat in an even layer on a large foil-lined baking sheet or baking dish. Let cool completely, then cover and refrigerate up to 4 days. Meanwhile, strain turkey drippings through a fine-mesh strainer into a large container; let cool, cover, and refrigerate.

5. When ready to reheat, center a rack in oven and heat to 350 degrees. Uncover turkey and slice meat thinly against the grain, then return to baking sheet. Drizzle all over with 2/3 cup broth (including between slices). Cover tightly with foil and bake until turkey registers 165 degrees, about 1 hour.

6. To make gravy, transfer 1/4 cup solidified turkey fat to a medium saucepan (save remaining fat for another use or discard). Pour drippings into a large measuring cup, then add enough remaining broth to reach 2 1/2 cups. Melt fat over medium, then add flour and cook, whisking constantly, until color deepens, 2 to 3 minutes. Add drippings, whisking to break up clumps, and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, 5 to 7 minutes. Stir in vinegar and season gravy with salt and pepper to taste. Cover to keep warm and serve alongside turkey.

Hannaford fresh Magazine, October-November 2022