Thanksgiving Feast - Dinner - Turkey

The main event!  The turkey!

We have taken liberties with this recipe.  We'll put in brackets the differences from the original.

Turkey

18-20 lb turkey, thawed completely
[3] 1 Orange, cut into quarters
2 onions, cut into quarters
[6] 5 bay leaves
[Herb butter] 1/2 c (1 cube) melted butter
[6] 1 celery stalk, cut in half, include leaves
Paprika
[Emeril Essence - Recipe to follow] Season Salt
2 tbsp salt
2 tbsp pepper
2 large sauce pans full of water and [one can of chicken stock]

1. In the bottom of roaster, squeeze 2 oranges and drop quarters in.
2. Put one onion, 3 bay leaves and 3 celery in the bottom of the roaster
3. Prepare turkey as directed.  Our directions are this:
1. Unwrap turkey
2. Pull out baggie from inside (giblets)
3. Rinse inside and outside
4. Pull out flesh from top
5. Pull out baggie with neck in it
6. Trim "hangy-outies"
7. Cut off "bottom flappy"
4. Place turkey in roaster, breast side down.
5. Pour water and stock onto turkey and into roaster.
6. Spread herb butter on outside of turkey (both sides) and between skin and meat.
7. Add one orange (squeeze juice in), one onion, 3 bay leaves and 3 celery to inside of turkey
8. Sprinkle with salt, pepper, paprika and Essence.
9. Cook at 350 degrees for 4-5 hours (legs will start to fall off).
10. Check often and add more water/stock as needed to keep it hydrated.

Emeril's Essence

2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Mix all ingredients and store in an air tight container.