Mix in the thyme and sage. Stuff the cavity with the prepared stuffing and tie the legs closed with string if needed. Make cream gravy, using some of the prepared stock in lieu of all milk and add chopped gizzard, meat from the neckbones, and the heart. Roast Turkey Turkey is somewhat harder to do well because it is much easier to dry out and has less flavor to start with. We recommend roasting turkey in an oven bag or in foil.
Frozen turkeys are also more prone to drying out and are difficult to thaw.
The safest way to thaw one is in the refrigerator for 24-36 hours. Leaving a turkey out to thaw can easily lead to salmonella growth. 1 10-15 lb fresh turkey. Remove the giblets and neck bones from the cavities. Stuff the turkey and tie the legs to hold the stuffing in.