1 tbsp. fresh rosemary (dont use the dry stuff; trust me)
2 tsp. sage
2 tsp. thyme
1 1/2 tsp. each salt & pepper
kosher salt
1/2 cup (1 stick) melted butter
garlic powder
paprika
chicken broth for basting

FOR STUFFING:

1 lb. chicken gizzards, finely chopped
1 lb. sage pork sausage
1 tbsp .olive oil
2-3 garlic cloves
1 shallot
2 stalks celery, chopped
1 cup fresh mushrooms
1/2 tsp. sage
1/2 tsp. paprika
2 1/2 cups chicken broth
1 (14 oz.) bag seasoned (or unseasoned) stuffing cubes
1-2 eggs, beaten
1/2 cup (1 stick) butter
3-4 tbsp. fresh parsley

First prepare stuffing: sauté gizzards and pork sausage in butter and oil. Add garlic, shallot, chopped celery, mushrooms, sage, and paprika. Add broth and 1 stick of butter. After butter has melted, add stuffing cubes. Mix well. Remove from heat and quickly stir in beaten eggs and fresh parsley.

Note: This will be stuffed inside the turkey.

Preheat oven to 375°F. Clean and dry turkey inside and out: remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt.

Combine rosemary, sage, thyme, salt, and pepper in a small bowl. Rub some in each cavity. Pack body cavity loosely with stuffing. Brush top of turkey generously with melted butter and sprinkle garlic powder, salt, pepper, and paprika.

Roast turkey at 375°F basting every 15 to 20 minutes with melted butter and broth. After 1 hour, baste and sprinkle with seasoning mixture again.

Then, make a tent with foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour basting every 20 minutes.

Uncover breast and continue roasting until thermometer inserted in thickest thigh portion reads 165°F (takes about another 1 1/2 to 2 hours). Continue basting every 20 minutes during this time.

Rest 20 to 30 minutes before carving. :)

Submitted by: Ashley Parks