In a large roasting pan, add one onion sliced thin, 2 fennel bulbs sliced thin and garlic. Juice 2 of the oranges and add to pan. Season with a little salt and pepper. Add the wine and chicken broth.
Place the turkey directly on top of the vegetables. Stuff the turkey with one orange, 1 onion and one fennel bulb. I put one half of the orange in the back side of the turkey.
Melt the butter and pour evenly all over the turkey. Liberally season the bird with salt, pepper and Herbs de Provence. Drizzle olive oil over the top.
Place the turkey in a 400 degree oven for 15 minutes. Turn the temperature down to 350 degrees. Baste the turkey every 15-20 minutes and cook until the internal temperature is 170 degrees. (My bird took 2 1/2 hours-ish) Cover with tin foil when the skin becomes a golden brown.
Remove from the oven and let the turkey sit for 20-30 minutes before serving.
Strain the cooked vegetables from the liquid. Reserve the liquid and serve with the turkey.
When you reserve the liquid from the roasting pan. You can make gravy out of it or pour directly over the turkey when you slice it.