1 whole fresh turkey (20-24 pounds)
2 navel oranges, halved
1/4 cup plus 2 tablespoons ground Aleppo pepper or paprika, plus more if desired
4 ounces (1 stick) unsalted butter, melted
1 cup dry white wine
Persimmons, for garnish (optional)
Fresh Sage, for garnish (optional)
1/4 teaspoon cumin and 1/2 teaspoon cayenne for a little "kick" if desired
1. Chop the hazelnuts and spread on a cookie sheet. Preheat over to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels.
Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Tie legs together with kitchen twine. Squeeze 1 orange and lemon over turkey. Season outside of turkey generously with salt and sprinkle with pepper. Gently rub seasonings into turkey.
2. Heat juice of remaining orange, lemon, the butter, and wine in a small saucepan over medium heat until the butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil)
3. Let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy. Carve turkey. Garnish with persimmons and safe if desired.