8 slices sourdough bread
6 tablespoons cranberry sauce
8 ounces cheddar cheese (2 cups grated)
8 ounces roasted turkey breast
1 tablespoon softened, lightly-salted butter

cheddar, turkey, cranberry

Glaze
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup honey
3 tablespoons (packed) grated orange peel
3 tablespoons (packed) grated lime peel (from about 12 limes)
2 tablespoons chopped fresh thyme
4 teaspoons chopped canned chipotle chilies*
1 tablespoon ground cumin
1 teaspoon salt

Turkey
2 tablespoons (1/4 stick) butter
4 1/2 cups chopped onions
1 22- to 24-pound turkey; neck, gizzard, and heart reserved
2 cups chopped peeled carrots
2 cups chopped celery with leaves
1 1/2 cups chopped plum tomatoes

9 cups (about) canned low-salt chicken broth

Gravy
1 cup (about) canned low-salt chicken broth

1/2 cup all purpose flour
citrus, glazed, turkey

Garlic paste
6 large heads of garlic, unpeeled, top 1/3 inch cut off to expose garlic
6 tablespoons olive oil
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Turkey and Gravy
1 18- to 19-pound turkey; neck, gizzard and heart reserved
1 large onion, chopped
2 large celery stalks, chopped
1 large carrot, chopped
2 1/2 cups dry white wine
7 cups (about) canned low-salt chicken broth

2 pounds mushrooms, thickly sliced
1/3 cup all purpose flour
garlic, rosemary, turkey