ROASTED TURKEY WITH BARLEY STUFFING FOR THE STUFFING 8 cups water 1 thick orange slice 1 cinnamon stick 1 leafy celery stalk top 1 carrot, halved 1 tablespoon salt 2 whole cloves 1/2 yellow onion, plus 2 cups chopped yellow onion 2 cups pearl barley 1/2 cup unsalted butter 1 cup dried apricot halves, quartered 1 cup pitted prunes, quartered 1/2 cup dark or golden raisins (sultanas 1 cup coarsely chopped almonds 1/4 cup lemon juice 1 thick orange slice 1 cinnamon stick 1 leafy celery stalk top 1 carrot, halved 1 tablespoon salt 2 whole cloves 1/2 yellow onion, plus 2 cups chopped yellow onion 2 cups pearl barley 1/2 cup unsalted butter 1 cup dried apricot halves, quartered 1 cup pitted prunes, quartered 1/2 cup dark or golden raisins (sultanas 1 cup coarsely chopped almonds 1/4 cup lemon juice 1 turkey, 12-14 lb (6-7 kg), giblets and neck removed 1 lemon halved Salt and ground pepper to taste 4 tablespoons unsalted butter

To make the stuffing, in a wide saucepan, combine the water, orange slice, cinnamon stick, celery top, carrot, and salt. Stick the whole cloves into the onion half, add to the pan, and bring to a boil. Stir in the barley, cover, reduce the heat to low, and cook until the barley is plump and tender, about 55 minutes. Drain off any water left in the pan. Discard the vegetables and spices. Set the barley aside.

In a large frying pan over medium heat, melt the butter. Add the chopped onion and cook, stirring often, until golden, about 10 minutes. Add the apricots, prunes, raisins, and almonds; stir to coat. Add the barley and cook, stirring, until heated through, about 10 minutes. Mix in the lemon juice and set aside to cool.

Preheat an oven to 325°F. Rinse the turkey and pat dry with paper towels. Place the turkey, breast side up, on a rack in a large roasting pan or covered roaster. Squeeze the lemon juice inside and outside the turkey, then rub the skin with the lemon halves. Sprinkle with salt and pepper. Spoon about 1 cup of the stuffing into the neck cavity; pull the skin over the stuffing and secure with small skewers. Spoon the remaining stuffing into the larger cavity, packing it loosely. Place any leftover stuffing in a baking dish, cover tightly, and set aside for placing in the oven when the turkey is done. Cross the drumsticks and, using kitchen string, tie the legs together. Tuck the wings underneath the body. Spread the surface of the turkey with 2 tablespoons of the butter; melt the remaining 2 tablespoons and set aside. Cover the pan with heavy-duty aluminum foil or with its lid.

Roast, basting every 20 minutes with the pan juices and the melted butter, for 2 1/2 hours. Uncover and continue to roast, basting often, until well browned, the juices run clear when a thigh is pierced with a knife, and an instant-read thermometer inserted into the thickest part of a thigh away from the bone registers 170°F, 1 - 1 1/2 hours longer.

Remove from the oven and let stand for 30 minutes. Meanwhile, bake the leftover stuffing for 30 minutes. Remove the skewers and string, spoon the stuffing into a bowl, carve the turkey, and arrange on a platter. Pass the stuffing at the table.

Serves 10-12.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]