Cranberry-Glazed Roasted Turkeys

Remove giblets (discard livers), necks and any visible fat from turkeys; reserve for stock. Drain well. Blot dry with paper towels.

Season inside and outside of each turkey with salt and pepper.

Tie drumsticks together and twist wing tips behind backs.

Place turkeys, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow hotel pans. Cover loosely with foil.

Roast turkeys in a preheated 325 degree F oven about 2-1/2 hours, basting with pan juices.

Meanwhile, in a large saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.)

Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes.

Remove foil and pour glaze over birds.

Continue to roast ½ to 1-¼ hours or until the thermometer registers 165 degrees F.

Remove turkeys from oven. Allow turkeys to rest for 10-15 minutes before carving.