I like mine pretty simple. Salt, pepper, and a chopped orange inside. Stab it all over with a fork to let the fat drain. Roast at around 450 for about an hour to hour and a quarter.

To fancy it up, during the last couple of minutes, I like to start basting it with Chambord (raspberry liquor) about every 30 seconds. A mini bottle is plenty. You have to watch it very close because the Chamobord goes from glaze to burnt in seconds, but it is well worth it. Raspberry jam works nicely too.

For sides, I also like to keep it simple. Roasted baby red potatoes and some creamed pearl onions, even mashed turnips or parsnips.