Thanksgiving...Again!

Stir butter and marmalade in small saucepan over medium heat until melted. Mix in herbs, orange and lemon peel. Refrigerate mixture until in a semi-jelly state and cool enough to work with.

Position rack in bottom third of oven and preheat to 350 degrees. Drain turkey and pat dry inside and out. Put roasting rack in bottom of roasting pan. Cover with sliced onions. Place turkey atop onions. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/ cup of jelly herb mixture over breast under skin and over skin. Reserve remaining glaze for basting.

Roast turkey and basting as needed. Some chicken broth may be added to pan if drippings begin to dry up. When turkey begins to brown, cover turkey loosely with foil. Roast until thermometer registers 180 in thickest part of thigh. (Approximately 3 hours) Baste turkey occasionally with remaining glaze and drippings. Foil may need to be removed the last 20 minutes for additional browning. Transfer turkey to platter and tent with foil. Let rest up to 30 minutes while gravy is made and potatoes mashed.

Bring chicken stock and thyme to boil in large saucepan. Add wild rice; bring back to boil. Reduce heat, cover and simmer for 30 minutes or until tender. Remove from heat and stir in bread cubes.

Stir in cranberries. Season generously with salt and pepper. (Stuffing may be done ahead to this point and refrigerated up to 2 days) Bake in 9 x 13 glass dish covered with buttered foil at 350 for 30 minutes or until heated through. Remove foil. Melt remaining 2 tablespoons butter or pour over top of stuffing. Bake for 10 minutes more. Stir in toasted pecans before serving. Serves 10-12.