Remove giblets and neck from turkey; set aside. Rinse turkey under running water; drain well and pat dry with paper towels. Sprinkle inside and out with salt and pepper. Gently loosen skin; arrange as many sage leaves as desired under the skin. Pat skin back into place. Loosely stuff neck and body with stuffing, if desired. Close both openings with skewers. Tie legs together; tuck wings under body. Place turkey, breast-side up on a rack in a shallow roasting pan. Brush all over with melted butter. Roast 15 minutes at 425 degrees; reduce temperature to 325 degrees. Roast 4 to 4-1/2 hours or longer, continuing to baste with drippings, until breast skin is crisp and golden and juices run clear when thigh is pricked with fork. If turkey is browning too quickly, it may be covered loosely with foil. Meat thermometer should register 180 degrees. Serves 12 to 14.
|
