Choose a plump turkey, about seventeen pounds. Remove giblets and the neck from inside the turkey. Clean and dry thoroughly inside and out then liberally rub it with kosher salt. In a small bowl, combine one tablespoon of crumbled rosemary, two teaspoons ground sage, two teaspoons of dried thyme, one teaspoon of salt and one teaspoon of pepper. Rub this mixture in each cavity. Be sure to save a bit of this spice mix.

Take your favorite sage and onion stuffing and loosely pack in into the cavity. Once completed sew the cavity closed or use cotton string and small lacing skewers to close the cavity. Tuck in the turkey wings and be sure any loose skin is tucked in.

Extra flavor can be added while cooking the turkey by wrapping bacon strips around the thighs and the wings. Using melted butter, brush the top of the turkey and sprinkle it with some paprika, garlic powder, salt and pepper.

Roast the turkey uncovered at 375 degrees basting frequently with turkey or chicken broth, or if these are not available then use the pan juices. After about one hour, baste and sprinkle with the remaining spice mixture. Make a tent with aluminum foil and loosely cover the turkey breast. Reduce oven to 325 degrees and roast for another hour basting occasionally.

Remove foil and continue cooking until a temperature reading reads 165 degrees(inserted into the thickest portion of the thigh).Once the turkey has been cooked thoroughly and is golden brown, let it sit for fifteen minutes. This allows it to set therefore making it easier to carve. Prepare your favorite vegetables and turkey gravy to accompany the roast turkey.