Line a 20 litres, 38-cm (15-inch) in diameter and 30-cm (12-inch) in depth pot with 2 large strips of cheesecloth hanging about 5-cm (2-inch) on each side of the pot. Place the turkey in the pot, breast side up. Add the orange, celery, onions, carrots, cinnamon sticks and cloves. Cover with lightly salted cold water. Season with pepper. Keeping the cloth hanging, cover and bring to a boil. Remove the lid, skim and simmer for 2 hours.
