Directions

1. Remove giblets from the turkey. Remove any excess fat and pat the outside dry.
2. Mix Duke’s mayonnaise together with orange zest, sage, garlic, salt and pepper.
3. Place the turkey on a sheet pan while you separate skin from breast meat. Rub about 1/3 of the compound mayonnaise under the skin, covering the breast meat. Rub the rest of the mixture over the skin of the turkey and in the cavity of the bird along with quartered orange and garlic bulb.
4. Fold turkey’s wings under the bird, tie its legs together with butcher’s twine and move to rack in roasting pan. Pour the wine and orange juice into the bottom of the roasting pan and slide on to the lower rack of the oven.
5. Roast the turkey for 30 minutes then drop the temperature down to 350 degrees Fahrenheit. Continue to roast the turkey for about an hour and fifteen minutes, checking the bird periodically to see if you need to tent it with foil if the skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees Fahrenheit. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.