Preparation The first step will be making the orange butter. It is advisable to prepare it 1 or 2 days in advance so it has time to stand and have a better flavour. It is very simple: mix all the ingredients (a glass of juice, grated orange rind, butter and rosemary) and beat or grind everything. If the butter is too hard, heat it a bit in the microwave so it melts and can be easily crushed. Once the mix is made, reserve it inside the fridge for one or two days. Preheat the oven at 180º and once the turkey is clean, put salt, pepper and the rosemary leaves inside it. Add a jet of oil too. Use half a cupful of the previously prepared sauce as a dressing for the turkey. In an oven tray, slice the onion, the garlics, the laurel and the orange rinds thinly and put the turkey on top of everything. Let everything bake for about 1h15 or 1h30 at 150º. When it has been inside the oven for half the due time, add the rest of the sauce on the turkey's skin. Once ready, remove the onion, garlic and orange rinds from the tray and mix them with the turkey if you are looking for a fine sauce. Presentation Place the turkey on a platter and surround it with freshly sliced oranges. Put some rosemary sprigs on the top and add red and white grapes.
