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ROAST TURKEY with GRAND MARNIER APRICOT STUFFING

Grand Marnier Apricot Stuffing (recipe follows)
1 turkey (about 21lbs.) ready to cook
2 oranges, cut in half
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
2 cups (4 sticks) butter, room temperature

Make stuffing

Preheat oven to 450 degrees

Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in the neck and body cavities. Spoon the stuffing loosely into the cavities. Set aside any extra stuffing. Sew up the cavities or close with small trussing skewers.

Place the turkey breast side up on a roasting rack in a roasting pan. Sprinkle all over with thyme and salt & pepper to taste. Spread butter over the turkey. Cover with aluminum foil, tent.

Place the turkey in the oven and reduce the heat to 325 degrees. Roast for 3 hours.

Remove the foil, baste occasionally, and roast until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours. Bake the leftover stuffing in a baking dish at 325 degrees for 30 minutes.

Let the turkey stand, covered with foil, for 15 minutes before carving. 12 to 14 portions.