Buttery Turkey with Warm Sorghum Vinaigrette - The Local Palate

Ingredients

• 1 (12-18 pound) fresh turkey
• Salt and black pepper
• 4 rosemary sprigs
• 4 thyme sprigs
• 1 orange, halved
• 2 pounds butter
• 1 lemon, halved
• 1 (2×2-foot) square of cheesecloth, folded to cover the breast portion of your bird
• ½ cup diced red onion
• ½ stick butter
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon freshly ground black pepper
• ⅔ cup cider vinegar
• ½ cup sorghum syrup
• ¼ cup honey