Ingredients

• 1 turkey (6 to 9 lb.)
• 1 cup bell pepper, finely chopped
• 1/2 cup onion, finely chopped
• 3/4 cup chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1 dash black pepper
• 1 tablespoon orange rind, grated
• 3 tablespoons orange juice
• 1 tablespoon honey
• 2 tablespoons butter, melted
• 2 tablespoons orange juice
• 2 tablespoons honey

Instructions

1. Rinse turkey inside and out. Pat dry. Reserve giblets and neck for broth.

2. Make filling: Mix bread crumbs, green pepper, onion, chicken broth and spices.

3. Add orange peel and orange juice.

4. Spoon stuffing into cavity of turkey. Close openings with skewers.

5. Place turkey, breast side up, on a rack in a shallow pan. Insert meat thermometer in thickest part of thigh.

6. Roast turkey, uncovered, at 325 degrees for about 1 hour.

7. For glaze combine butter, orange juice and honey.

8. Brush turkey several times with glaze and pan drippings and roast it for another 1 1/2 to 2 hours until thermometer registers 180 degrees.

9. Remove turkey, keep warm; slice and serve.