Zest and juice all four oranges, reserving in separate bowls.
In the bowl of a small food processor, combine garlic, thyme leaves, kosher salt, dark brown sugar, and black pepper. Pulse until coarse paste forms. Add room temperature butter, mix well.*
Loosen the skin of the turkey with your fingers. Smear butter under the skin. Try to use as much as possible, but if there is any leftover, reserve for inside the cavity.
Stuff the cavity with orange slices, red onion, star anise, thyme sprigs, and any leftover compound butter.
Inject reserved orange juice into all areas of the turkey.
Take turkey out of the oven and allow to rest for 15-20 minutes. Garnish with additional orange slices and fresh thyme leaves. When ready to serve, carve and serve with Red Wine Gravy.
If you've tried this recipe, come back and let us know how it was!