||Preheat oven to 325°F. Remove giblets; discard or reserve for another use.
TIP: Gravy:Pour pan juices into large, heat proof measuring cup or bowl. Skim 8 tablespoons clear drippings from top; return drippings to roasting pan. Blend in flour and place over medium heat; cook 2 to 3 minutes, or until mixture is well-blended and turns a rich, nutty brown; stir constantly. Discard remaining clear drippings from pan juices. Add broth to remaining juices until mixture measures 4 cups total. Add to roasting pan; cook over medium heat until gravy is thick and smooth, stirring constantly.
||Brush turkey with butter and rub with poultry seasoning, salt and pepper; place onion in cavity. Secure drumsticks and fold back wing tips.
||Place turkey in shallow roasting pan; roast 15 to 20 minutes per pound (3 1/2 to 4 1/2 hours); basting occasionally with pan juices. (For birds weighing more than 16 pounds, allow 12 to 16 minutes per pound.)
||While turkey is roasting, prepare cranberry glaze: In small saucepan over low heat, melt jellied cranberry sauce, Port wine, orange juice, lemon juice, orange peel, dry mustard and ginger.
||During last 30 minutes of roasting, brush turkey 3 to 4 times with cranberry glaze; reserve 2 to 3 tablespoons mixture for gravy. For maximum tenderness, tent bird loosely with foil until last 30 minutes. Turkey is done when PERFECT ROAST® thermometer pops up and juices run clear when thigh is pierced with a knife. Remove turkey to serving platter. Cover loosely with foil and allow to stand while preparing gravy.