8 to 12 lb. turkey
3 c. water
1 tsp. salt
1 tsp. leaf rosemary
3 cubes chicken bouillon or 3 tsp. instant chicken bouillon
1 1/2 c. uncooked brown rice
6 slices bacon
1/2 c. sliced green onion
2 tbsp. butter
1 can (8 oz.) water chestnuts, drained and sliced
1 can (6 oz.) Minute maid Frozen Concentrated Orange Juice, thawed and undiluted
1/4 c. sherry

Thaw turkey and prepare for baking as directed on package. In medium saucepan, combine water, salt, rosemary and bouillon. Bring to boil; add rice. Cover and simmer for 30 minutes until all liquid has been absorbed. Meanwhile, fry bacon until crisp, drain and crumble. Add bacon pieces, green onion, butter and water chestnuts to rice; mix well. Add 3 tablespoons orange juice concentrate; reserve remainder of can for basting. Stuff cavity and neck portion of turkey with mixture. Place in roasting pan or 13x9 inch pan. Cover and bake at 325 degrees for 4 - 4 1/2 hours until tender.

Combine remaining orange juice concentrate and sherry; mix well. Brush on turkey. Continue to bake uncovered for 15 to 20 minutes, basting frequently, until golden brown. Makes 10-12 servings.