12-14 pound whole turkey
2 tablespoons unsalted butter
2 medium onions, finely chopped
1 16 oz. can jellied cranberry sauce
1/3 cup brown sugar
salt to taste
freshly ground black pepper to taste

Remove giblets (discard livers), and neck from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Season inside and outside with salt and pepper.

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

Roast turkey in a preheated 325°F oven approximately 2-1/2 hours, basting with pan juices.

Meanwhile, in a large saucepan, melt the butter over medium heat and cook onions with salt and pepper, stirring occasionally, about 15 minutes or until very soft. Lower heat if onions begin to brown.

Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 10 minutes.

Remove foil and pour glaze over the turkey.

Continue to roast approximately 1/2 to 1-1/4 hours or 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 to allow the juices to evenly distribute throughout the bird. Place on large platter and garnish with fruit if desired.

Approximate Nutrient Content Per 6 Oz. Serving:
660 calories; 79 gm protein; 29 gm fat; 250 mg sodium; 235 mg cholesterol

Recipe Source: National Turkey Federation