Catalan-Brandy Glazed Roast Turkey

1. Preheat Oven and Prepare Roasting Pan

Preheat your oven to 425°F (220°C). While the oven heats up, prepare your roasting pan by laying sheets of foil across it, brushing them with a bit of olive oil to prevent sticking.

2. Prepare the Turkey

Take your turkey and remove any trussing that might be holding the legs together. Generously season the inside of the bird with salt and place the halved orange inside for a hint of citrus flavor.

3. Prepare Brandy Butter Mixture

Blend the softened butter with the brandy until smooth. Carefully lift the skin of the turkey, being cautious not to tear it, and spread the brandy butter mixture evenly underneath.

4. Wrap and Initial Roast

Wrap the turkey in the prepared foil, ensuring it forms a roomy but sealed parcel. Place the turkey in the oven and cook it at 425°F (220°C) for the first 30 minutes.

5. Reduce Heat and Continue Cooking

After this initial high-heat cooking, reduce the oven temperature to 335°F (170°C) and continue cooking the turkey for another two hours.

6. Final Roast

Open the foil to expose the turkey and increase the oven temperature to 400°F (200°C). Roast the turkey for an additional 30 minutes or until the skin is crisp and golden brown, and the juices run clear when the thigh is pierced.

7. Prepare Stuffing

If you are preparing the traditional Catalan stuffing, bake it in a separate dish covered with foil during the last hour of the turkey's cooking time.