Preheat oven to 450°F. Remove any gibblets from the cavity of the turkey. Inside the bird, stuff 2 orange quarters, 2 onion quarters, carrot, celery, the top half of the garlic, and half of all the herb.
Tuck the wing tips under the turkey and place breast side up on the rack inside a roasting pan.
In a large saucepan, add the remaining orange, onion, herbs, and butter. Melt over medium heat until the butter starts to bubble and the ingredients are fragrant. Remove from heat and let cool about 5 minutes.
Once cooled enough to handle add the cheesecloth to the pan, making sure the entire cheesecloth is soaked with butter. Drape the cheesecloth over the entire turkey. Add the remaining herbs, orange, onion, chicken stock and water to the bottom of the pan. The amount of water you add will vary depending on the size of your turkey and your roasting pan. There should be at least 2 inches of liquid in the bottom of the pan.
Roast the turkey at 450°F for 45 minutes. Reduce the oven to 350°F and bake for 1 hour 45 minutes to 2 hours - or about 10 to 12 minutes per pound. The internal temperature of your turkey should be a minimum of 161°F for the breast and 181°F in the thigh (the turkey will continue to cook as it rests.)
Let rest for a minimum of 15 minutes before carving.