Preheat oven to 350 degrees F. Remove giblets from neck cavity. If a wire retainer is holding legs in place, remove it prior to seasoning bird. Rinse turkey well, inside and out, with cold water. Place in a roasting pan and season generously, inside and out, with salt, pepper and granulated garlic. Extra seasoning should be placed inside cavity. Blend butter and garlic then rub mixture under breast skin. Place 3 basil leaves under skin on each side of breast. Stuff half of onions, celery, carrots, oranges and garlic inside bird and place remaining half in baking pan. Squeeze juice of 2 orange quarters over turkey breast. Rub paprika evenly on breasts and legs. Tie legs in place with butcher's twine then cover roasting pan tightly with foil. Bake approximately 3 and 1/2 hours then remove foil and check meat. Turkey is done when legs pull away easily and internal temperature reaches 170 degrees F. Remove cover and allow turkey to brown 30 minutes. It is best to allow bird to rest 30–45 minutes prior to carving. Serve turkey with natural drippings or strain drippings and thicken with a light roux. A turkey usually requires a cooking time of 12–15 minutes per pound.