RINSE turkey; drain. Place in parchment-lined full-sheet pans (or in lined half-sheet pan for trial recipe); cover loosely with foil. Roast in 325ºF-standard oven 1 hour 10 min.
MEANWHILE, bring 2 qt. water (or 2 cups water for trial recipe) to boil in large saucepan. Stir in flowers; simmer on medium-low heat 5 min. or until liquid is reduced to about 5-1/3 cups (or to about 1-1/3 cups for trial recipe).
HEAT dressing and crushed red pepper in separate saucepan on medium heat. Add shallots; saute 3 min. Add hibiscus liquid, marmalade and honey; cook on medium-low heat 15 min., stirring occasionally. Mix cornstarch with remaining 3/4 cup water (or with remaining 3 Tbsp. water for trial recipe). Add to hibiscus mixture with butter and mustard; cook 3 to 5 min. or until slightly thickened, stirring constantly.
UNCOVER turkey. Brush with 1-1/3 cups of the hibiscus glaze (or brush with 1/3 cup of the glaze for trial recipe). Bake, uncovered, 20 min. or until turkey is done (165ºF). Let stand at room temperature 10 min. before slicing.
FOR each serving: Place about 1/4 lb. turkey on plate; top with 2 Tbsp. of the remaining glaze. Serve with about 1/2 cup Creamy Brussels Sprouts with Bacon and Cheese, and about 1/2 cup Celery Root and Parsnip Mash.