Here's one you may not have ever heard. Infact, I don't think I've ever seen it anywhere other than my family but it's how we've cooked the bird for generations.
Take your turkey out of the bag, clean it up, cut off any huge amounts of excess skin (around the neck, ass, etc) and get it in your pan.
Stuff it with your usual stuffing.
Take a pound of Sage Sausage, and flatten it all over the top of the turkey so that it covers all the exposed areas of the bird, forming a "seal" over the top of the turkey. Use the sausage liberally and I suggest using Jimmy Dean brand as it has the best sage flavor.
Cover the entire package with aluminum foil and place into your 325 degree preheated oven. Cook it according to the weight as usual. I think it's like 15 minutes per pound usually. Start basting after about 2 hours and baste religiously about every 30 minutes.
About 1 hour before the bird is set to be done, take it out and remove both the foil and the sausage. Set the sausage aside and either eat it up on rolls, or you can cut it up in your gravy to complete the theme.
Let the turkey cook uncovered for the remaining hour, then about 5 minutes before you're going to take it out, cover the top in butter and put it back in under a broiler for the last 5 minutes, watching it closely so it doesn't over brown.
Take out and let it cool about an hour before carving.
Bon Apetit.
