Yield: 15 Ethnicity: American   Meal Type: Main Course, Entrée   Occasion: Christmas, Thanksgiving   Preparation Method: Roast   Product Type: Whole

Turkey

14-16 Pound WHOLE TURKEY, fresh or frozen (thawed)

As needed salt and freshly ground black pepper

2 Tablespoons unsalted butter

2 Medium onions, chopped

16 Ounces jellied cranberry sauce

1/3 Cup light brown sugar

Remove giblet (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Season inside and outside of turkey with salt and pepper. Tie drumsticks together and twist wing tips behind the back. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow pan. Cover loosely with foil. Roast turkey in a preheated 325 degree F oven about 2-1/2 hours, basting with pan juices. Meanwhile, in a saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.) Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Remove foil and pour glaze over bird. Continue to roast ½ to 1-¼ hours or until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast. Remove turkey from oven. Allow turkey to rest for 10-15 minutes before carving.

Dressing

3 Cups herb-seasoned stuffing mix

2 Cups mixed dried fruit, chopped

1 Cup celery, chopped

2/3 Cup onion, chopped

1 Cup whole cranberry sauce

1/2 Teaspoon ground sage

1/2 Teaspoon thyme

1-1/2 Cups TURKEY BROTH or reduced-sodium chicken bouillon

vegetable cooking spray

In medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth. Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered at 325 degrees F for 40 to 45 minutes or until the internal temperature reaches 165 degrees F.

Garnish

As needed pears or apples

As needed red grapes

As needed celery leaves

Transfer turkey to platter and garnish with fruits and celery leaves.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 760   % Daily Value* Total Fat 27g Saturated Fat 8g Cholesterol 215mg Sodium 910mg Potassium 1029mg Total Carbohydrate 52g Dietary Fiber 4g Sugars 33g   Protein 75g   Vitamin A 10% Vitamin C 8% Calcium 10% Iron 35% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4