Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          Teaspoons  dried rosemary leaves -- crumbled
  2          Teaspoons  dried sage leaves -- crumbled
  1           Teaspoon  salt
     1/4      Teaspoon  pepper
  2             Cloves  garlic -- finely chopped
  12            Pounds  turkey -- thawed if frozen
     1/4           Cup  margarine or butter -- melted
                        Corn Bread Stuffing
     1/2           Cup  margarine or butter
  3       Medium Stalk  celery -- chopped
     3/4           Cup  chopped onion
  9               Cups   1/2 Inch cubes  corn bread or soft bread
  1 1/2      Teaspoons  chopped fresh or
     1/2      Teaspoon  dried sage leaves -- crumbled
  1 1/2      Teaspoons  chopped fresh or
     1/2      Teaspoon  dried thyme leaves
  1           Teaspoon  salt
     1/8      Teaspoon  pepper)
                        Heat oven to 325°. Mix rosemary -- sage, salt,
                        pepper
                        and garlic; rub
                        into turkey skin.

Preparation:

Prepare Corn Bread Stuffing. Stuff turkey just before roasting, not ahead of time. To bake stuffing in turkey, **fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail. Place turkey, breast side up, on rack in shallow roasting pan. Brush with margarine. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone. Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 180° and juice of turkey is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165° when done. Place aluminum foil loosely over turkey when it begins to turn golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Old-Fashioned Gravy if desired. Stuffing: Melt margarine in 10-inch skillet over medium heat. Cook celery and onion in margarine about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. Stir together celery mixture and remaining ingredients in large bowl.

Nutritional Information:

6961 Calories (kcal); 346g Total Fat; (46% calories from fat); 882g Protein; 17g Carbohydrate; 2927mg Cholesterol; 7170mg Sodium