Roasted Turkey

1 Turkey, 15 - 22 lbs
2 large oranges, cut in half
1/2 lb butter at room temperature
1-2 c chicken broth
salt, pepper & paprika
poultry seasoning

Wash the turkey well, dry inside out. Place on rack, breast side up, in Roasting pan. Squeeze the juice from the oranges over the bird and inside the cavity to freshen. leave the spent oranges inside (unless you plan to stuff the bird).
Rub the outside with butter (half of it) and sprinkle with salt, pepper, paprika and poultry seasoning. Add chicken broth to pan.
Place in oven or roaster at 325 degrees. Melt remaining butter and baste every 30 minutes with butter then with turkey juice.
3-4 hours, I use a meat thermometor to be sure, but when the meat if pulling off the legs, it's done! Let stand 30 minutes before carving.