Directions

1. Finely grate oranges until you have 1 tablespoon of zest. Place the zest in a small bowl, adding the salt, pepper and chopped sage, stirring to combine.
2. Slice oranges into 1/2-inch-thick rounds and place the slices into a resealable plastic bag, chilling until ready to use
3. Spatchcock the turkey and place skin-side up on a rack that is placed onto a rimmed baking sheet. See our tutorial on How to Spatchcock.
4. Rub zest mixture all over the turkey, including under the skin and within the cavity. Cover the turkey with plastic wrap, place in the refrigerator and chill for at least 6 hours or overnight.
5. Arrange a rack in the middle of the oven and heat to 450 F.
6. Place the sage sprigs, reserved orange slices and sliced onions in an even layer onto a cheesecloth and place the cheesecloth onto a rack within a roasting pan.
7. Place the turkey over the cheesecloth of sage, orange and onion onto the roasting rack. Allow the turkey to sit at room temperature for 30-60 minutes.
8. Drizzle turkey with oil, add chicken stock to the pan, and roast for 30 minutes. Reduce oven temperature to 350 F. Rotate pan, add water to pan, and drizzle turkey with more oil. Continue roasting the turkey, drizzling with oil after 30 minutes, until the skin is deep golden brown and crisp and when an instant-read thermometer inserted into the thickest part of the breast right against breastbone registers 160 F, approximately 55–65 minutes more.
9. Transfer turkey to a clean cutting board, tent with foil, and let rest at least 30 minutes before carving.