• 1 whole turkey (12 to 15 lb.)- fresh or frozen and completely thawed
• 2 T. butter
• 1 large onion - chopped fine
• 1 (16 oz.) can cranberry sauce(jellied)
• 1/3 cup brown sugar
• salt & pepper - to taste

Preparation -
Remove the giblet pack and neck from the turkey cavities. Rinse the turkey inside and out with cool water, then pat dry with paper towels. Season the turkey cavity with salt and pepper. Spray a large roasting pan with non-stick cooking spray . Place the turkey in the pan, breast side up. Tuck the wing tips behind the back and cover the ends of the drumsticks with foil. Season the turkey skin with salt and pepper. Cover the turkey loosely with a tent of aluminum foil. Roast in a preheated oven at 325º for 2-1/2 hours, basting occasionally with with pan juices. While the turkey is roasting, melt the butter in a skillet over medium-low heat. Add the chopped onions and saute for about 12 to 15 minutes or until the onions are tender. Stir in the cranberry sauce and brown sugar. Bring to a low boil, reduce heat and simmer for 10 minutes, stirring occasionally. Remove the foil and spoon the cranberry glaze over the outside of the turkey. Roast for about one more hour or until the internal temperature measures 180º. Remove the turkey from the oven and wait 10 to 15 minutes before carving.