Turkey Preparation:
12 pound whole turkey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large orange, cut in 8 wedges, seeds removed

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities.

Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Winter Fruit Glaze:
1/4 cup red currant jelly
2 tablespoons orange marmalade
1/2 teaspoon anise seeds, ground coarse by mortar/pestle or a coffee grinder

In a 1-cup microwave-safe measure, combine jelly and marmalade. Cook on HIGH (100%) power in the microwave oven for 30-45 seconds or until melted. Brush glaze over the turkey during the last 15-20 minutes of roasting time.

Roasting:
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2" deep) roasting pan.

Roast the turkey in a preheated 325°F oven approximately 3-3/4 hours. During the 20 minutes of roasting time, baste the bird with Winter Fruit Glaze.

Continue to roast until the thermometer registers 180°F in the thigh, or 170°F in the breast.

Remove turkey from the oven and allow it to rest for 20 minutes before carving. Place on large platter and garnish with fruit if desired.

Approximate Nutrient Content Per 6 Oz. Serving:
450 calories; 58 gm protein; 19 gm fat; 140 mg sodium; 170 mg cholesterol

Recipe Source: National Turkey Federation