We turned the oven as high as we could and chopped up a bed of carrots, celery, and onion.
Then we halved a few clementines and tossed them and some rosemary and sage into the cavity of the bird.
We closed the end with a few rosemary stalks. Then we placed it, covered, into the oven, turned it down to 350F, and walked away.
45 minutes before the turkey was done (15-20 minutes per pound), we uncovered the turkey for a crispy skin.
We double checked at the end the temperature of the meat. We wanted to see at least 165F.