Peel onions and put in medium saucepan.
Cover with boiling water, add 2 tsp. salt, bring back to a boil, turn down heat, cover and boil 5 minutes.
Drain.
Sprinkle onions with savorv, thvme, marjoram, nutmeg and 1 tsp. salt and toss lightly with a fork.
Cool.
Heat oven to 325 degrees.
Prepare turkey tor roasting as usual.
Sprinkle inside of turkev with salt and pepper and spoon in onions.
Put in roasting pan, rub with butter, cover loosely with a tent of aluminum 'oil and roast about 4 1/2 hours or until tender.
Remove toil tor last hour for browning.
Serve onions with turkev just as you would stuffing (they should still be slightly crisp) and pass the giblet cream gravy.