Press cloves into the orange and place in the neck end of the bird. You can also use stuffing if you prefer.
Sprinkle plenty of salt on the skin of both the crown and the legs. Use wooden skewers as necessary to tuck in the skin around the carcass.
Tie the legs together neatly with butcher's string.
Place both joints in a large baking tray and wrap each in aluminium foil, using extra foil to protect the bonier parts, wings, legs and breast bone.
Roast in a pre-heated oven for 1.5 hours then raise the heat by 10 C and roast for 1 more hour. At some point in the last hour remove the foil from the breast and leg joints but leave the extra foil on the bony bits.
Remove from the oven after 2.5 hours. The juices should be running clear when a skewer is inserted at the thickest part of the breast.