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Remove turkey from the freezer set in the refrigerator to thaw before preparation. This usually takes about 1 day for every 2 pounds of turkey. A 14 pound turkey takes about a week to thaw completely
Preheat oven to 450F.
Once thawed, take turkey out of the wrapper, remove neck and package of giblets from the cavity, and rinse thoroughly with cold water. Tuck the wings under the turkey and place on a roasting rack inside of your roasting pan.
Place 1 stick of butter into the roasting pan along with half of the quartered onion, 1 stalk of celery cut into 3 pieces, 2 smashed garlic cloves, a sprig of rosemary, 1 cup of orange juice and 2 cups of chicken broth. You want enough liquid in the roaster to come up 1/2 up the side. Add more chicken stock or water if needed.
Salt the inside of the turkey liberly with salt. Place half the quartered onion, one stalk of celery cut into 3 pieces, rosemary cut into 2 inch pieces and 2 garlic cloves into the cavity
Smash 2 cloves of garlic and place one under the skin on either side of the turkey breast. Rub 1 stick of melted butter all over the outside of the turkey making sure to coat the wings and legs well. You will have enough to place some of the butter inside of the cavity as well.
Place the turkey in the oven uncovered for 30 minutes at 450F. After 30 minutes, reduce heat to 350F, tent turkey with aluminum foil and and baked for about 15 minutes per pound or until an instant read thermometer read 165F when placed under the leg and into the thigh. Make certain the thermometer is not touching a bone.
Remove foil from turkey for the last 20 or 30 minutes to brown and crisp the skin.
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