1 fresh turkey (about 16 pounds), rinsed and patted dry
2 onions, quartered
3 sprigs fresh rosemary
Preheat the oven to 325. Rinse the turkey and dry well. In a small bowl combine the rosemary, orange zest, minced garlic, salt, black pepper and olive oil.
Rub some of the oil and herb mixture under the skin of the legs and breast. Rub the remaining oil over the turkey. Place two quartered onions into the turkey cavity along with three medium sprigs of rosemary.
Place the turkey on a rack in a large roasting pan and bake for 3 to 4 hours, or until the thickest part of the thigh registers 180F on a meat thermometer (do not touch the bone). If turkey becomes too brown, cover with aluminum foil. Place turkey on a cutting board and let stand for 20 minutes.