Thaw your frozen turkey. Remove the giblets and rinse thoroughly. To marinate the turkey, place it in a large container. Add salt, sugar, pepper, rosemary, spices, to taste, cover fully with water. Leave to marinate for 6-12 hours. After 6-12 hours melt the butter in a small saucepan, add the rosemary, thyme, olive oil (optional). Bring to a boil, cool, and strain through the sieve.
Separate the skin from the poultry breast and legs. Do not damage the skin. Prepared butter accurately rubs under the skin of the turkey so as not to damage the skin.
Place the crossed legs of turkey into the inside and wrap the wings inside, so as not scorched. Stuff the turkey on maximum with oranges halves, carrots, onions (can be cut into quarters).
Place the turkey in a large roasting pan, breast up. Cover with bacon.
Then cover with foil. Place the turkey into a preheated oven to 430°F (220°C). Reduce the oven temperature to 350°F (180°C) and bake the turkey for about 4.5 hours (at the rate of 30 minutes for 2 lb or 1 kg weight of poultry), every 30 minutes pouring with juice. The cooking time may vary depending on weight, defrost, etc. Check readiness of the poultry for about 30 minutes before the end of the estimated cooking time. Enter the thin skewer or fork into the thickest part of the turkey legs to check readiness. The poultry is ready if the juice does not look pink. Also, it is ready if the temperature 165°F (75°C). Remove foil in the last half hour to receive a golden crust.
Place ready turkey on a dish and leave it to rest in a warm place for at least 45 minutes. Serve aromatic turkey with your favorite side dish! Enjoy your meal!!!