• 1 13-Pound WHOLE TURKEY fresh or thawed
• 1 Medium onion quartered
• 1 lemon quartered
• 1/4 Cup vegetable oil
• 1 Teaspoon dried thyme
• 1 Teaspoon dried tarragon
• 1 Tablespoon dried rosemary
• 1 Teaspoon salt
• 1/2 Teaspoon freshly ground black pepper

1. Preheat oven to 325.
2. Remove giblets and neck from turkey and reserve for broth.
3. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
4. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
5. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
6. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
7. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
8. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
9. Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
10. Note: Yields 18 servings at 6 ounces per portion.

• 4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
• 1/3 cup maple syrup
• 1/4 cup soy margarine, melted
• 1/4 cup orange juice
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 teaspoons dried tarragon

Preheat the own to 350 degrees. Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes uncovered, or until glazed and golden around the edges  

• 6 cups firmly packed diced whole grain bread
• 2 ½ tablespoons margarine
• 1 ½ cups chopped red onion
• 1 ½ cups peeled, diced tart apple
• 3 bunches scallions, minced
• 2 tablespoons chopped fresh parsley
• ½ teaspoon each: dried thyme, savory
• 3/4 teaspoon seasoned salt, more or less to taste
• 3 tablespoons currants
• freshly ground pepper to taste
• 1 ½ cups Light apple juice

Instructions:

Preheat the oven to 350 degrees.

Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the margarine in a large skillet. Add the red onion and saute over moderate heat until golden. Add the apple and saute for another 5 minutes.

In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to an oiled shallow l ½-quart baking pan.

Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time.

• 1 Can (10-1/2 ounces) condensed French onion soup
• 1 Soup Can water
• 1/4 Cup margarine
• 1 Cup celery cut into 1/4-inch cubes
• 1 Cup green onions thinly sliced
• 1-1/2 Teaspoons poultry seasoning
• 2 Packages (8 ounces each) cornbread stuffing mix
• Vegetable cooking spray

Instructions:

• Preheat oven to 350.
• In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat.
• Stir in cornbread stuffing mix.
• Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.
• Bake, covered, at 350 degrees F. 45 minutes or until set.

• 1 Cup long-grain rice
• 1 Can (14-1/2 ounces) chicken broth
• 1/2 Cup white wine
• 2 Teaspoons dried parsley
• 1/2 Teaspoon each dried rosemary, thyme and sage
• 1 Bay leaf
• 1 BONE-IN TURKEY BREAST (5-6 pounds)
• Paprika
• 3 Cloves garlic

Instructions:

• Preheat oven to 350.
• In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika.
• Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
• Cover top of Dutch oven with foil and lid.
• Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.
• Allow to stand 10 to 15 minutes before serving.
• To serve, carve turkey into slices and place on platter.
• Spoon rice mixture into serving bowl.
• Squeeze garlic from skins onto turkey and rice.