First things first, preheat your oven to 325°F (165°C). If your turkey is brined, make sure to rinse it and pat it dry with paper towels. Removing excess moisture is crucial for achieving that crispy skin!

Combine the softened butter, minced garlic, black pepper, orange zest, chopped rosemary, sea salt, and smoked paprika in a bowl. This concoction will imbue your turkey with sensational flavors.

Gently lift the skin over the turkey breasts and apply a good portion of the butter mixture directly onto the meat. This step ensures that each slice of turkey will be bursting with flavor. Don’t forget to rub the remaining mixture all over the outside of the turkey.

Truss the turkey legs with kitchen twine to keep everything in place. Add some extra sea salt and pepper to the skin. Finally, tuck orange slices inside the cavity for added flavor.

Place the turkey breast-side up in a roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, making sure it doesn’t touch the bone. Roast for about 13-15 minutes per pound. For a 20-pound turkey, that’s approximately 4 to 5 hours.

Every hour, baste your turkey with the juices pooling at the bottom of the pan. This step will help keep the skin crispy and ensure moisture stays locked in.

When the internal temperature reaches 165°F (75°C), it’s time to take the turkey out of the oven. Transfer it to a cutting board, tent it with foil, and allow it to rest for at least 30 minutes. This resting time lets the juices redistribute, resulting in tender slices.