Roasted Turkey with Cranberry Glaze

Remove giblets (discard livers), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Season inside and outside with salt and pepper.

Tie drumsticks together and twist wing tips behind back.

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

Roast turkey 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 bird.

Continue to roast ½ to 1-¼ hours or until the thermometer registers 180 degrees F. in the thigh and 170 degrees F. in the breast.

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