Rinse turkey; pat dry with paper towels. Season cavity with salt and pepper. Prepare Four-Ingredient Caribbean Stuffing; stir in 1 tablespoon of the snipped sage. Fill the turkey cavity with sage and stuffing mixture. 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. In a small bowl, combine the orange juice, honey, and the remaining 2 tablespoons snipped sage. 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. Makes 12 servings.

: Bring 3/4 cup reduced-sodium chicken broth to boiling in a medium saucepan. Add 2 cups chopped and peeled raw sweet potatoes; return to boil. Reduce heat; cover and cook for 7 to 10 minutes or until just tender. Do not drain. Stir in 12 slices of lightly toasted and cubed raisin bread and 2 teaspoons Jamaican jerk seasoning until coated. Add additional broth, if necessary to moisten.

Note: If cooking stuffing in turkey, fill cavity of the turkey with mixture. Or preheat oven to 325 degrees F. Place stuffing mixture in a 1-1/2-quart casserole dish. Cover and bake for 25 to 30 minutes or until heated through. Serve with turkey or poultry.