• Thaw turkey. Remove giblets, tuck wings under and dry with paper towels. Toss 2 of the onions with the carrots and celery. Place in a large roasting pan. Set turkey on top of vegetables in pan. Place remaining onion wedges and orange wedges inside turkey cavity. Tie legs together with cooking twine. Season turkey with 2 tsp salt and 1 tsp black pepper, including under skin and in cavity.

  • Combine butter, honey, thyme and 1/4 tsp each salt and black pepper in a small saucepan. Cook over medium 1 min. Brush glaze over turkey and under breast skin. Roast at 425 degrees for 35 min. Baste with any remaining glaze.

  • Lower oven temp to 350 degrees. Cover with foil and continue to roast 1 1/2 to 2 hr, until temp reaches 165 degrees in thickest part of thigh. Place turkey on a platter, tent with foil and let rest 20 min before carving. Garnish with fresh herbs, additional orange wedges and assorted fall fruit.

Nutrition Facts

538 calories; 19 g total fat; 7 g saturated fat; 626 mg sodium. 5 g carbohydrates; 0 g fiber; 5 g sugar; 81 g protein;