Sprinkle 1/4 cup of Cajun Turkey Rub into turkey's cavity. Place thyme, oregano and onion in cavity. Tuck turkey wings underneath the turkey. Liberally brush oil all over turkey.

Transfer turkey to oven and cook 30 minutes. Remove turkey from oven and carefully sprinkle with all of the remaining Cajun Turkey Rub, using a wooden spoon or basting brush to press the rub onto the skin if needed.

Transfer turkey back to oven, reduce oven temperature to 350 degrees F and continue roasting about 1-1/2 to 2 hours (although it could be a little less!), until a probe thermometer inserted in the thickest part of the breast reaches 161 degrees F.

When turkey is finished cooking, remove from oven, Transfer turkey to large cutting board and loosely tent with foil. Let rest 30 minutes.

In large skillet, place turkey fat and/or butter over medium heat. Add flour and cook 4 to 6 minutes or until mixture becomes light to medium golden brown, whisking constantly.

While whisking, slowly add turkey drippings and/or broth or stock until all liquid is incorporated. Heat to boiling over medium-high heat and cook 1 to 2 minutes or until gravy is thickened.

If gravy is too thick, whisk in a bit more broth or water. If gravy is too thin, cook over medium heat, stirring frequently, until desired consistency is achieved.

Reduce heat to low. Add orange juice, orange zest and oregano and whisk until well combined. Taste and adjust seasoning with salt as necessary.

Carve turkey and arrange on a large platter with garnishes like orange slices, herbs and cranberries, if desired. Sprinkle turkey with fresh parsley, if desired. Serve with Orange-Oregano Gravy.