Remove giblets from inside the turkey; reserve for stock or gravy. Pat meat dry with paper towels. In a small bowl, stir together salt, pepper, allspice, garlic and citrus zests. Pat mixture all over turkey and turkey parts (including inside the whole turkey cavity). Stuff one bunch of rosemary in cavity of whole turkey. Strew remaining rosemary and the thyme all over turkey and turkey parts. Refrigerate, uncovered, overnight.

Remove turkey from the refrigerator 1 hour before you plan to cook it so it can come to room temperature. Heat oven to 350 degrees.

Distribute onions, carrots, celery and apples into pan, scattering them on the bottom of the large roasting pan under the turkey, and pour 1/2 cup wine in the bottom of the turkey pan.

Place turkey (with herb branches clinging to it) on a rack in a roasting pan.

Transfer whole turkey to the oven and roast for 1 hour.

Squeeze the juice from the 2 zested oranges. Increase oven temperature to 450 degrees and place orange juice into the bottom of each of the pan.

Drizzle the butter or oil all over the whole turkey. Continue roasting until an instant-read thermometer inserted into the meat registers 165 degrees, about 20 to 30 minutes more. (Note: The turkey breasts may cook faster than the dark meat, so keep your eye on them.) If the breast of the whole turkey starts to look too brown before the bird is cooked through, cover it loosely with foil.

When the whole turkey is cooked through, remove from oven, cover with foil and let rest for 20 minutes while the parts finish cooking.