1 (8-10 lb.) turkeySausage stuffing (recipe following)

Rinse, drain and dry the bird. Just before roasting, fill loosely with stuffing, allowing about 1/2 cup filling per pound of turkey. Fasten down legs either by tieing or tucking under skin band. Neck skin should be skewered to back, and wings be twisted akimbo.

Place turkey breast side up on rack in shallow roasting pan. Brush with butter if desired. A thermometer is place in the thickest part of the breast, not touching the bone. Baste the bird occasionally during roasting with butter and pan drippings. When thermometer reaches 180-185 degrees, the turkey is done, or allow 3 1/2 to 4 1/2 hours if you're not using a thermometer.