10 pound Butterball Turkey, thawed, neck and giblets removed 6 whole mandarin oranges, unpeeled 20 sage leaves 6 sprigs thyme 2 tablespoons margarine, melted 1 teaspoon salt 1 teaspoon pepper 3/4 cup Ginger Preheat oven to 325 degrees. Rinse the turkey inside and out and pat dry. Slice 4 mandarins and quarter the rest. Lift the skin covering the breast meat and slide as many sliced mandarins, sage and thyme sprigs under the skin as possible. Place any remaining herbs and sliced oranges in the cavity. Truss the legs together or tuck under the band of skin. Lift the wings and twist under the back. Arrange the turkey surrounded by quartered mandarins on a rack in a shallow roasting pan. Brush turkey with melted margarine, sprinkle with salt and pepper and roast for 3 to 3 1/2 hours, basting often, or until meat thermometer inserted into inner thigh registers 165 degrees. Tent with foil if browning too quickly Increase heat to 425 degrees. Brush turkey evenly with Mandarin Ginger sauce and return to oven. Roast for 15 minutes or until skin is dark and crispy and a meat thermometer registers 170 degrees. Transfer turkey to a cutting board. Tent with foil and let stand 30 minutes before carving. Makes 10 servings