Roast Turkey with Orange Glaze

Directions

1. For the glaze: Combine marmalade, honey, and orange juice in heavry medium sacuepan. Bring to a boil. Reduce heat and simmer until thickened, stirring for about 15 minutes. (This can be done in advance the day before and refrigerated as long as you bring it to a simmer before using).
2. For the turkey: Position the rack in the lowest third of the oven and preheat to 375 degrees F. Rinse turkey (inside and out) and pat dry. Combine salt, pepper, savory, thyme, and sage in small bowl with the melted butter and rub some of the mixture inside the bird. Lightly stuff the bird with peeled orange sections, quartered apples, and the cut 1 inch segments of celery. Lightly brush the turkey with the remaining herb mixture. On the bottom of a heavy large roasting pan, arrange pears, onions, and celery in a rectangle to size of tureky base. Place turkey on top of ht pears and vegetables. Tie the legs together to hold shape.
3. Preheat oven to 450 degrees then drop 325 degrees when the bird is in. Approximate cooking time (15-20 minutes /lb for turkey up to 16 lbs; 13-15 minutes/lb for turkey > 16 lbs; add 5 min/lb extra since the turkey is "stuffed" with the fruit. The fruit is merely to keep the turkey moist.
4. Baste with (unsalted butter + 2 teasppons dried savory + 2 teaspoons dried sage + 2 teaspoons thyme + 2 teaspoons salt + 2 teaspoons pepper. Baste under and over cheescloth covering the turkey and baste often (every 15 minutes). For the last 45 minutes, baste with the marmalade glaze. Check the turkey temperature with an instant read thermometer or with a meat thermometer inserted in the the thickest part of the thigh reads 175 degrees.
5. Take out the turkey and discard the fruit inside the turkey. Keep the fruit/celery pieces underneath the turkey.
6. Gravy: Strain the pan juices and degrease pan juices, but reserve 5 tablespoons of fat. Take 5 tablespoons flour + 5 tablespoons turkey fat, stirring constantly to form a roux and cook until lightly colored. Pour pan juices into a measuring cup and add enough chicken broth to make 3 3/4 cup. Puree the pears and celery. Add pan juices to the roux, and add the pureed pears and celery. Season with salt and pepper to taste and stir until thickened, approximately 10 minutes.
7. For the dressing:
8. Soak the apricots, raisins in rum to soften. Add the apricots, raisins, and pecan to cornbread stuffing and follow package directions and cook over the stove. May add 1-2 tablespoons of turkey drippings to help bind the stuffing together. Adjust seasonings with salt and pepper.