Books & Spoons Recipe for TURKEY TIME - HAPPY HOLIDAYS!

A stress might be high today all around the world, with holiday season getting its peak this weekend. I am one of those annoying people who gets all the buying and wrapping and sending done by the first Advent and then just enjoys the December feels with a little baking and candy making, going to the Christmas Market, and spreading holiday cheer. 
By now all the hams, turkeys, lamb, whatever it is you are preparing for the festivities, should be out of the freezing temperatures, and safely defrosting or dehydrating, depending on where you live and what you are going to prepare.
When it comes to turkey, I know a lot of people use bacon while roasting a turkey, my go to recipe uses oranges. And even if I am using just a breast of turkey to a smaller group pf diners, lining the turkey breast with clementine slices gives it a boost with juiciness you can't believe! The turkey doesn't taste like a citrus fruit but it does have a lovely, light and fresh flavor from the herbs and clementines. 
The favorite side dishes for a Christmas meal are numerous and I covered a lot of those last year through December. You find them with the search word 'seasonal' or 'Christmas'. This year I am prepared to make a several side dishes, but I know my scalloped potatoes will have some peppered cheese in them, to give them an extra kick and deeper flavors. 
Just remember, simple can be even better, no need to stress while trying to impress. Consider focusing on just couple things and doing them well and worry free, instead of trying to accomplish more than possible in the timeframe you have. 
I hope you will have a peaceful, joyful, and delicious holidays. 
~ Cheers! 

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• 1 (12- to 14-lb) turkey (any quills removed)
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 2 oranges, each cut into 8 wedges
• 3 small red onions, each cut into 8 wedges
• 5 bay leaves
• 2 thyme springs
• 1 sage spring 
• 6 tablespoons unsalted butter, melted

1. Preheat oven to 220 C /425°F.
2. Rinse turkey inside and out and pat dry. 
3. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer.
   
4. Stuff large cavity with oranges, 1 onion, and bay leaves and herbs.
   
5. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
6. Put turkey on a rack set in a large roasting pan and roast in middle of oven 30 minutes.
7. While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
8. Reduce oven temperature to 180 C/ 350°F. 
9. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more. 
10. Baste turkey and set buttered onion wedges around it.
    
11. Roast, basting turkey every 30 minutes 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours)  until an instant-read thermometer inserted into fleshy part of a thigh (not touching a bone) registers 78 C/ 170°F. (add a little water to pan if onions get too dark)
12. Transfer turkey to a platter and let stand 25 minutes (temperature will rise to 82 C/ 180°F).