Preheat oven to 200°C.
Squeeze juice from ½ of the orange and set aside.
Dissolve the KNORR Chicken Stock Pot in a little boiling water and combine in a bowl with the chopped herbs, olive oil, orange juice and black pepper.
Rub the mixture under and over turkey skin.
Arrange the remaining ½ orange and onion inside cavity of turkey the place the turkey into a roasting pan on rack.
Roast the turkey for 45 minutes then decrease the temperature to 180° C and roast for another 1 hour.
Baste the turkey often during roasting and turn the pan around in the oven.
Continue roasting until meat thermometer inserted into the thickest part of the thigh reaches 70°C, about 1 hour.
Remove turkey from the roasting pan and keep warm until serving.