In the blender or food processor combine and puree the garlic, orange rind, rosemary, orange juice, olive oil, salt and pepper

Wash and thoroughly dry the turkey, inside and out

Loosen the skin from the breast of the turkey

Pour some of the orange sauce under the skin of the turkey and rub the remaining sauce over the outside

Slip the orange slices between the skin and meat of the turkey breast. Truss the turkey and rotate on the spit rods for 11 to 12 minutes per pound or until the internal temperature reaches 170 degrees on the instant thermometer inserted in the thigh meat

Let the turkey rest for 20 minutes

Carve as usual and serve.