Preheat the oven to 350 degrees F and place the oven rack 1 level lower than the center of the oven.

Remove the neck and giblets from the turkey. Place the turkey in a roasting pan with a roasting rack, breast side up.  Cut the onions and orange into large pieces.  Put some of the onions and all the oranges in the cavity of the turkey and place half of the fresh rosemary and thyme into the cavity of the turkey as well. Turk the wings under the turkey. You can tie back the wings of the turkey if you prefer.

Pat the turkey dry with paper towels and rub the butter all over the skin of the turkey.

Season the other side of the turkey with salt and pepper.  Place the rest of the onions, rosemary and thyme around the outside of the turkey in the pan.

Then tent the top of the turkey with aluminum foil to prevent the turkey from browning too much.

Cook the turkey based on the size of the turkey and use a meat thermometer to ensure that the turkey reaches an internal temperature of 165 degrees F when the thermometer is inserted into the thickest part of the turkey.

The bake time will be approximately 14-15 minutes per pound but make sure to check the turkey with a meat thermometer before removing it from the oven.

Let the turkey rest for 30-60 minutes.

Remove the turkey to a serving platter, carve and enjoy!