Prepare the Turkey:
- Preheat the Oven: Begin by preheating the oven to 350°F (177°C).
- Prepare the Turkey:
- Place your turkey into a large roasting pan with a rack, breast facing up. Pat the turkey dry and place the neck and giblets in the bottom of the roasting pan.
- In a small dish, combine the kosher salt, coarse black pepper, dried sage, and ground nutmeg.
- Gently separate the skin from the muscle with your hands and rub the turkey all over with the salt mixture, including under the skin, on the legs, and inside the cavity.
- Stuff the turkey with the orange wedges, chopped onion, and garlic. Tuck the wings underneath the turkey and tie the legs together with kitchen twine.
Make the Maple + Molasses Coating:
- In a small saucepan, combine Crosby’s Maple + Molasses, brown sugar, Worcestershire sauce, butter, orange zest, and orange juice.
- Bring the mixture to a boil, stirring constantly, then remove from heat.
Roast the Turkey:
- Initial Roasting: Brush about 1/3 of the maple + molasses mixture all over the turkey. Tent the turkey with greased tin foil (or use a lid if your roasting pan has one).
- Place the turkey in the oven and roast for about 2 hours and 45 minutes. This will vary based on the size of the turkey. Typically, it takes about 13 minutes per pound to roast a turkey at 350°F (177°C). Keep the foil on for most of the roasting time.
- Uncover and Baste: About 45 minutes before the turkey is done, remove the foil. Baste the turkey with some of the maple + molasses mixture and drippings from the pan. Continue to baste every 15 minutes until the turkey reaches an internal temperature of 165°F (74°C) in the thigh (without touching bone).
- Rest the Turkey: Once the turkey reaches the desired temperature, remove it from the oven. Tent it with foil and let it rest for at least 30 minutes before carving.