12 to 14 lb. turkey
8 c. Italian-Sausage Stuffing (additional recipe)
Salt & pepper
1 tbsp. oil
2 lbs. sweet potatoes, about 6
1 1/2 lbs. sm. red potatoes, about 10
2 tbsp. chopped fresh dill, optional
3 tbsp. flour
3 1/2 c. turkey broth

Fill turkey neck and body cavity with cool stuffing. Pull neck skin over stuffing and twist back wings to hold in place. Tie turkey legs together or truss if you like. Rub turkey with oil and sprinkle with salt and pepper. Put turkey in a roasting pan. Tent loosely with foil and roast. Cut red potatoes into chunks. After turkey has cooked 1 1/2 hours, add potatoes to roasting pan and toss them with pan juices. Peel sweet potatoes, cut into chunks and toss in after an additional half-hour cooking. Sprinkle potatoes with 1 teaspoon salt. Continue roasting, basting occasionally, until potatoes are tender and a meat thermometer stuck in the inside of the thigh registers 180 degrees, about 3 1/2 hours in all. Uncover for the last half hour. Remove potatoes and toss with dill. Keep potatoes warm. Transfer turkey to a carving board. Skim fat from pan juices. Dissolve flour in 1/2 cup of the broth. Stir into pan juices and add remaining broth. Bring to a boil, stirring, scraping up any browned bits from bottom of pan. Boil 1 minute or until thickened. Taste for seasoning and add salt and pepper as needed. Carve turkey and serve with gravy and roasted potatoes.