Make sure, of course, you properly clean and wash the turkey. I recommend cutting off the tips of the wings, I bought it without.

In a bowl, combine 1 tablespoon of salt with 1 teaspoon of cinnamon, rosemary, paprika, garlic powder and thyme.

These spices are optional. I really liked how they matched with the turkey, next time I won't change anything.

With this spice mix, grease and rub the turkey well on the inside and the outside, without mercy.

I recommend keeping in the fridge for 2-3 hours to marinate or, even better, overnight.

Ideally, you should organize your time in such a way to marinate the turkey in the evening and cook it the next morning.

In the morning, before roasting, prepare the ingredients you see in the picture - 1 onion, 1 large garlic head, 1 orange, 5 whole cloves and 2 bay leaves. Wash the onion, orange and garlic with the peel on.

Also, peel 1 carrot, celery and 1 onion.

Stick the cloves in the orange or in the onion to prevent them from getting lost inside the turkey. This way, you won't have to look for them in the food :)

Cut the onion and the garlic head into halves.

Cut the orange into quarters, but make sure that the cloves won't come out.

Cut the cold butter into 6 uniform pieces and keep it in the fridge for the time being.

Take a large oven sheet and place in it 1 carrot, 1 onion and celery, cut into larger pieces.

Pour over 100ml of white wine.

Arrange the turkey in the middle of the sheet, over the vegetables and the wine.

Slip the 6 pieces of butter under the turkey breast, arrange evenly.

In the belly, place the orange, the cloves and the rest of the ingredients - garlic, onion, bay leaf.

I recommend tying the legs with kitchen twine, so the turkey doesn't lose its shape when baking.

That's about it, our turkey is all set and ready to go in the oven.

Now cover its chest with a small piece of foil.

Then wrap the whole turkey in 2 larger pieces of foil.

Place in the preheated oven at 200C and cook for 3 hours.

Usually, the cooking time is calculated according to the weight of the turkey. Add 30 minutes in the oven for each kilogram. If you have a smaller turkey, cook it according to the calculations.

After 3 hours, remove from the oven and remove the foil.

Brush the top with cooking juice from the pan and place back in the oven for another 1 hour, allowing to brown nicely.

Every 20 minutes, brush the turkey with juice and fat from the sheet, for a uniform and reddish crust.

If you did everything right, in the end, you should have a beautiful turkey such as this - well browned and very tender.

Remove from the oven, brush with juice from the pan.

Wrap again completely in foil and leave for another 2 hours at room temperature, allowing the flavours to blend.

Then arrange it nicely on the festive table. Carefully turn the turkey out onto a large platter - if you can't do it, just put the pan with the turkey in it on the table. Use a good knife to cut into slices and arrange them on each plate.

Collect the sauce from the pan into a sauce boat and pour over the meat on the plates, I assure you it will be won-der-ful! Of course, served with any favorite garnish or salad.

Enjoy!