1 turkey; 12-16 lbs
2 large onions; sliced
2 large carrots; chunked
4 tbsp butter; melted
4 tbsp Gran Marnier
salt
pepper
4 tbsp sage leaves; fresh
2 tbsp thyme; fresh
1 large oranges; cut in eighths
1 large onion; cut in eighths
1 large carrots; chunked
3 lrg celery stalks and leaves; chunked
4 cups chicken stock

1. Place rack in roasting pan. Place 2 sliced onions in bottom of pan and on rack. Place 2 chunked carrots in bottom of pan. Place turkey on rack..

2. Salt and pepper cavities of the turkey. Chop and tuck half of the sage and thyme leaves under the skin of the breast, thighs and legs. Place rest of herbs, oranges and vegetables in the cavities.

3. Mix the Gran Marnier and butter in a small bowl and brush on the outside of the turkey . Salt and pepper the outside of turkey. Leave uncovered overnight in refrigerator to marinate and dry skin.

4. Preheat oven to 325F.

5. Pour stock into the pan with the turkey and tightly cover the with thick aluminum foil and seal. Place turkey in oven. Turkey will take about 15 to 17 minutes per pound to cook.

6. Remove the foil after the turkey has cooked halfway so it can brown.

7. Insert thermometer in breast or thigh. Turkey is cooked when temperature reaches 180F in thigh or 172F in breast.

8. Remove turkey from oven and let rest for 45 to 60 minutes.

Note:
You do not have to baste this turkey, but it will be moister and have more flavor if you do.