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" Turkey: Remove neck and giblets from turkey; rinse and reserve to make gravy. Rinse turkey with cold water and pat dry with paper towels. Heat oven to 325 degrees F. In large shallow roasting pan, place turkey, breast side up, on wire rack. Loosely fill neck cavity of turkey with stuffing; skewer skin to back. Tuck wing tips under shoulder joints. Spoon remaining stuffing loosely into body cavity. If cavity opening has a band of skin across it, push ends of drumsticks under it. Otherwise, tie drumstick ends securely together with string. Brush turkey with butter or oil. Sprinkle with chopped sage and salt. Insert meat thermometer into center of inside thigh muscle, making sure not to touch bone. Tear off sheet of heavy-duty aluminum foil 2 to 3 inches longer than the turkey, then place tent style over turkey. Pinch foil lightly at legs to anchor. Roast turkey 3 1/2 to 4 hours, basting occasionally with pan drippings, or until thermometer registers 180 degrees F and drumstick moves easily. Stuffing should register 165 degrees F. Remove sheet of foil after 2 1/2 hours of roasting if turkey is not as brown as desired. Meanwhile, prepare gravy while turkey is roasting. When turkey is done, transfer to serving platter; cover loosely with foil and keep warm. Finish making gravy. Garnish turkey and platter with sage leaves, if desired. Carve turkey and serve with gravy and stuffing. Gravy: Two hours before turkey is done, in 4-quart saucepan, heat 1 teaspoon vegetable oil over medium heat. Add reserved neck and giblets from Step 1 and cook until well browned, stirring occasionally. (If desired, wrap and freeze the liver for another use.) Stir 1 small onion, chopped, 1 carrot, sliced, and 1 bay leaf into neck and giblets; add enough water to cover. Heat to boiling over high heat; reduce heat to low, cover, and simmer 1 hour to make broth. When turkey has been transferred to platter, skim off all but 3 tablespoons fat from drippings in roasting pan. Strain the broth from the cooked neck, giblets, and vegetables through a large sieve into a large measuring cup or bowl. Discard the particles. Measure 4 cups broth. If there is not enough, add water or chicken broth. If there is too much, reserve for another use. Set broth aside. Into the roasting pan with the reserved 3 tablespoons fat, stir 1/3 cup unsifted all-purpose flour until well mixed. Gradually stir in broth and cook over medium-low heat until thickened and bubbly. Stir in 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Pour some gravy into a small pitcher; replenish as necessary. Makes 4 cups."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a27975/sage-roasted-turkey-3877/>