arrow_right Whole turkey, 10-12 lb
 arrow_right Tangerinces, 3 lg
 arrow_right Onion, 1 lg
 arrow_right Bay Leaf
 arrow_right Thyme, 1/2 tsp
 arrow_right Salt and pepper 1/2 tsp each
 arrow_right Butter, 2 Tbls
 arrow_right Maple syrup, 1/4 cup

PREPARATION
 Thaw turkey
 Slice tangerines with peel
 Peel and cut onion into chunks
 Melt butter
 Heat oven to 325 F
 
 DIRECTIONS
 Remove neck and giblets from turkey and discard
 Rinse turkey inside and out with cold water and pat dry
 In a bowl, toss together tangerine slices, onion, bay leaf, thyme, salt, and pepper
 In a small bowl, stir together remaining ingredients and set mixture aside.
 Place turkey breast-side up in a roasting pan.
 Fill cavity with tangerine mixture and tie legs together with cotton string (if necessary)
 Roast 3 to 3 3/4 hours or until an instant-read thermometer registers 175 F when inserted into the thickest part of thigh.
 Brush with maple glaze and cook 15 minutes more, to 180 F
 Transfer turkey to cutting board or serving platter and let rest 20 to 30 minutes.
 Using a spoon, remove tangerine mixture from cavity and discard
 Strain juices from pan, discard fat, and add juices to reheated gravy.