Preheat oven to 350 degrees F.
Dry off the surface of the turkey by patting it dry with paper towels.
Then let is stand for 45 minutes at room temperature.
As
the turkey rests, zest 1 orange. Peel and cut the other 3 oranges into 6
wedges each. Mix the zest, garlic, and mayonnaise in a bowl - then
refrigerate.
Line
a roasting pan with foil and coat surface with cooking spray, then add
water. Position the rack in the lower 1/3 of the oven.
Rub
butter all over the turkey. Season with berbere and salt - making sure
to rub the outside, inside, and underneath the skin and onto the breast
meat.
Take the orange wedges and fill the cavity. Then tie the legs
together with butcher's twine.
Place the turkey breast-down onto the
roasting pan—roast for 1 1/2 hours.
Remove
the pan from the oven and carefully turn over the turkey - breast up -
using tongs. Roast for 45 minutes to 1 1/4 hours - until the breast
meat's internal temperature is at 165 degrees F.
Remove
the pan from the oven and let rest for 20 minutes. Then transfer to a
cutting board for carving. Serve with the orange aioli.
