This is a little twist on the traditional Thanksgiving turkey that I learned from one of my favorite professors in school. He was as Italian as you could get and brilliant in the kitchen.
You will want to start with gathering supplies: a few oranges and lemons (about 3 of each for a small turkey), a whole chicken or turkey, butchers twine (if you have a good grocery store, then you can get a little from the butcher) and a roasting pan or 9x13 baking pan, salt and pepper.
Slice one lemon and one orange into thin slices.
Fill the cavity of the bird with the orange and lemon quarters.
Place in an oven that has been pre-heated to 350 degrees and cook until the internal temperature reaches 165 degrees.