The day before baking: turkey wash and drain well. Can blow it dry with paper and gently salted inside and outside. Cut the lemons and oranges very thin slices and cover with them the whole turkey outside. Screw with foil and store the turkey in the refrigerator. He stayed all night. You can use only lemons, oranges but gives very good flavor and really recommend it. Day holiday: Remove the turkey from the refrigerator and remove the fruit of it. Apply plenty of turkey with butter, making sure to rub under the skin of the chest. Salted it with salt and pepper inside and out. Put the turkey in the pan, breast side up. Pour a glass of water or broth in the bottom. Wrap the ends of the wings with aluminum foil tightly because they tan, long before the turkey is ready. Then cover tightly all fsunflower tray with oil and put the turkey in the oven. Bake 40 minutes for every 900 g weight. The last one hour off fthe oil and every 10 minutes open and pour the turkey with butter and sauce that has collected in the tray. When all the turkey is golden, remove and let stand 30 minutes before slicing. Stuffed turkey: For the filling: Fry the onion with chopped bacon, the oil and giblets for about 10 minutes, add a cup of rice (I personally prefer milled - not sticky) and sauté with a glass of water or broth until the rice absorbs the water. Add raisins, green fennel, savory and any other spices you like. Filling you ready. It refill the bird immediately before roasting. Of course, there are many kinds of stuffing, use whatever you like best. * Never fill the turkey of the evening! This is a big mistake and many people just accepted. In filling exuding blood and also bad taste may occur even food poisoning. * If roasting stuffed turkey, add one hour time to the baking time. * Bake on low to medium heat - I bake at 160C or 325F. So can never be toast and dry. * On my photos turkey is 7.6 kg, is not complete and it took me six hours to guardianship.