Christmas Turkey - Episode II - Seasoning (Recipe)

Now time to season your turkey:
Ingredients:
- 1 orange
- 1/4 cup salt
- 1 tsp thyme (za3tar)
- 1 tsp all spice (baharat)
- 1 tsp ground black pepper
- 3 bay leaves, break it finely with your fingers
- 1 tsp rosemary, break it finely with your fingers
- some molten butter (substitute some olive oil/normal oil for that)

Recipe:
- Rinse the turkey with normal tap water after removing from the brine.
- insert your hand between the meat and the skin (separate them along the way) from the neck and go over the breast, and from the cavity opening and go over the thighs.
- mix all ingredients in a small bowl.
- cut the orange, and juice it all over the turkey, inside the cavity and between the skin and the meat.
- take small quantities of the mixed seasoning and put it between the skin and the meat in the separated places. Also season inside the cavity. You should use half the amount for this.
- Spread the other half over the skin of the turkey from the outside, make sure the seasoning is spread evenly.
- Now you can stuff the turkey if you want.
- the left over from the orange is used to plug the cavity to keep the stuffing in place.
- after seasoning, paint the turkey with molten butter (should solidify when touching the turkey because the turkey should be just out of the fridge).

NOTE:
- You should start with Episode III - Stuffing before even taking the turkey out of the brine. But the actual stuffing comes after most of the seasoning is done.