• 1 - 10 to 12 lb. turkey, fresh or frozen and completely thawed
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 large naval orange, cut into 8 wedges (remove any seeds)
• 1/3 cup apple or currant jelly
• 3 T. orange marmalade

Preparation -
Remove the giblet pack and neck from the turkey. Rinse the turkey cavities with cold water; blot dry. Sprinkle both cavities with salt and pepper. Place orange wedges in both cavities. Pull the neck skin over the neck cavity; hold it in place with large wooden toothpicks. Place the turkey, breast side up, on a rack in a large roasting pan. Fold the wing tips under the back. Tuck the ends of the legs under the flap of skin. Roast in a preheated oven at 325º for 3 hours, basting occasionally with the pan juices. Meanwhile, mix the currant jelly and marmalade together in a small microwave safe bowl. Microwave on high for 30 to 45 seconds or until melted. After the turkey has roasted for 3 hours, brush the mixture over the outside of the turkey. Roast for 20 more minutes or until an instant-read thermometer registers 180º in the thigh and 170º in the breast. Remove the turkey from the oven and allow it to rest for about 15 minutes before carving.