Classic Roast Turkey with Stuffing

Prepare the stuffing

1. Place the wild rice in a colander and rinse thoroughly under cold running water. Drain well. Place in a saucepan and pour 1 ½ cup of boiling water over. Return to boil; reduce heat, cover and simmer gently for 45 min or until grains are al dente. Drain well and set aside.
2. Meanwhile, remove the skin from the sausage, then add the meat to a large skillet. Cook sausage meat over medium heat until no longer pink, about 5 min, breaking meat up with a fork. Stir in onion and celery; cook for 3 min or until barely tender. Stir in mushrooms and cook for 5 min longer.
3. Using a slotted spoon, transfer the mixture to a large bowl with the wild rice. Mix well. Add the almonds, bread crumbs, 1 tsp of salt, pepper, savory, and sage, stirring gently. Adjust the seasoning and set aside.

Prepare the turkey

4. After thawing, rinse the turkey and wipe it dry inside.
5. Stuff the body and neck cavities with the prepared stuffing. Draw the neck skin over stuffing and fasten to body with a skewer. Tuck the wings tips behind the back by twisting ends. Return legs and tail to tucked in position, or tie together with string.
6. Place the turkey breast-side-up on a rack in a shallow roasting pan. Rub the turkey with the butter and sprinkle with the remaining salt. Cover loosely with aluminum foil, tucking the ends and leaving it open at the ends.
7. Roast for about 5 hours, or until stuffing temperature is at 165°F/74°C and thighs temperature is at 185°F/85°C. Baste 2 or 3 times with pan juices during roasting. Remove foil during the last hour and baste with pan juices as the turkey browns.
8. Let stand for about 20 min before carving. Serve.