Source: dLife

A delicious roasted turkey made with oranges.

Servings

42 oz skinless cooked turkey breast (8-pound whole turkey)
2 large oranges , washed and quartered
1 large onion , cut into eighths
1 tbsp olive oil
3 tbsp italian seasoning
1 pinch salt
1 pinch black pepper

1 Place oven rack to the lowest position and preheat oven to 325 degrees.
2 Remove giblet bag and neck from turkey, rinse well with cold water inside and out, dry with paper towels.
3 Place breast side up on a roasting rack in a large roasting pan. (Roasting rack is not necessary, however, it allows fat to drain to the bottom of the pan).
4 Starting at the neck, lift skin from the breast without tearing. Tuck the orange and onion wedges under the skin and into the crevices of the breast, legs, and wings. Place a couple of wedges inside the cavity of the turkey as well.
5 Rub outside of turkey with olive oil, sprinkle Italian spice, salt, and pepper, rub into skin.
6 Insert a meat thermometer as directed by thermometer, cover with foil, and bake on lowest rack to internal temperature of 170 degrees, about 4 hours. Juices should run clear.

Use leftovers within 3 to 4 days or freeze immediately.