-
Preheat oven to 350 degrees.
-
Remove giblets from turkey and thoroughly wash turkey inside and out, removing any excess fat and feathers. Pat the outside dry with paper towels.
-
Place turkey in a large roasting pan and generously salt and pepper the bird inside and out. Slice orange in half and fill the cavity with the orange, onion and thyme.
-
Mix melted margarine, oil and paprika and brush the outside of the turkey. Sprinkle with salt and pepper.
-
Tie turkey legs together with twine and tuck the wings under the turkey.
-
Roast Turkey uncovered for 2 1/2 hours, basting occasionally with its own juices. I like to pour a little chicken stock over the turkey once or twice during the cooking process when I baste (no more than a 1/4 cup) at a time, to create more gravy for later but you can omit this step if you choose.
-
The turkey is done when the temperature reaches 165 degrees on a meat thermometer when placed in the breast, or 180 degrees in the thigh.
-
Remove turkey from pan and let it rest on a cutting board for 15 -20 minutes, covered lightly in foil, before slicing. Serve with pan juices.