Roast Herbed Turkey with 4-Ingredient Caribbean Stuffing

Prepare stuffing: Bring chicken broth to a boil in a medium saucepan. Add sweet potatoes; return to boil. Reduce heat; cover and cook for 7 to 10 minutes or until just tender. Do not drain. Stir in cubed raisin bread and Jamaican jerk seasoning until coated. Add additional broth, if necessary to moisten. Set aside.

Rinse turkey; pat dry with paper towels. Season cavity with salt and pepper. Stir 1 tablespoon of the chopped sage into the reserved stuffing mixture. Fill the turkey cavity with stuffing mixture (see Tip). Do not pack tightly.

Preheat oven to 325 degrees F. Pull turkey's neck skin to back; fasten with skewer. Tuck the ends of the drumsticks under the band of skin across the tail. If the band of skin is not present, tie the drumsticks securely to the tail with 100%-cotton string. Twist wing tips under the back.

Place turkey, breast side up, on a rack in a shallow roasting pan. Brush turkey with the olive oil. Insert an oven-going meat thermometer in the center of one of the inside thigh muscles. Roast 3 to 3 3/4 hours or until meat thermometer registers 180 degrees F and center of stuffing registers 165 degrees F.

Halve and juice the 1 orange. Combine the orange juice, honey and the remaining 2 tablespoons chopped sage in a small bowl. Brush on the hot turkey.

Cover turkey with foil and let stand for 15 minutes before carving. If desired, garnish turkey with orange halves and sage leaves.