You may prepare the filling ahead of time, refrigerate and then stuff the turkey when ready to roast.

1 (6-9 lb.) turkey

STUFFING:

5 c. soft bread crumbs
1 c. finely chopped green pepper
1/2 c. finely chopped onion
3/4 c. chicken broth
1 tsp. dried sage leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
Dash black pepper
1 tbsp. grated orange peel
3 tbsp. orange juice
1 tbsp. honey

GLAZE:

2 tbsp. melted butter
2 tbsp. orange juice
2 tbsp. honey

Rinse turkey inside and out. Pat dry. Reserve giblets and neck for broth. Make filling: Mix bread crumbs, green pepper, onion, chicken broth and spices. Add orange peel and orange juice. Spoon stuffing into cavity of turkey. Close openings with skewers.

Place turkey, breast side up, on a rack in a shallow pan. Insert meat thermometer in thickest part of thigh. Roast turkey, uncovered, at 325°F for about 1 hour.

For glaze combine butter, orange juice and honey. Brush turkey several times with glaze and pan drippings and roast it for another 1 1/2 to 2 hours until thermometer registers 160°F. Remove turkey; keep warm. Slice and serve.