TURKEY:

20 lb. turkey
4 tsp. salt
4 tsp. pepper
4 tsp. dried savory, crumbled
4 tsp. dried sage, crumbled
2 sticks unsalted butter
4 pears, cored, thinly sliced
2 lg. onions, thinly sliced
2 celery stalks, thinly sliced

Preheat oven to 375 degrees. Rinse turkey inside and out and pat dry. Combine spices in a small bowl. Mix with melted butter, rub inside and outside of turkey. Arrange pears, onion and celery on the bottom of turkey roasting pan, put turkey on the pears and vegetables, tie legs together place in roaster.

Roast turkey for 45 minutes, then reduce heat to 350 degrees and roast for another 1 1/2 hours, basting occasionally. Continue roasting until meat thermometer inserted in the thickest part of thigh registers 175 degrees (approximately 45 minutes). Transfer turkey to platter, test while making gravey.

MARMALADE GLAZE:

3/4 c. orange juice
3/4 c. orange marmalade (all fruit)
1 tbsp. honey

Mix orange juice, marmalade and honey in a saucepan. Boil, reduce heat and simmer until thickened, stirring occasionally about 15 minutes. Can be made one day early, simmer before using.