Turkey Basted in Roasted Garlic Sage Butter with Cranberry Herb Stuffing

10 lb turkey
4 cloves roasted garlic
1 cup butter softened
1 tsp ground sage

Wash the turkey and season inside and out with salt and pepper. Carefully loosen skin from the breast, thighs and legs of the turkey by sliding your fingers between the skin and meat.

Roast the garlic cloves with a dash of olive oil, salt and pepper in an aluminum foil pouch in a 350 degree F oven for about 30 minutes. Blend together the butter, sage and roasted garlic. Push the flavoured butter between the skin and turkey meat. Pat the surface of the skin to evenly distribute the butter over the meat. Stuff the turkey, truss it and open roast for 2 to 2 ½ hours until a meat thermometer registers 185 degrees F on the. Let the turkey rest for 15 minutes before carving.

Cranberry Herb Stuffing

8 cups day old baguette cut in small cubes
4 tablespoons summer savoury
1 tsp ground sage
½ tsp ground thyme
½ tsp black pepper
½ cup butter
2 cloves minced garlic
1 small red onion, finely diced
1 cup dried cranberries
½ cup chicken stock
½ cup toasted chopped almonds (optional)

Sauté the onions and garlic in the butter over low heat until the onions are tender. Toss well with all the remaining ingredients. Use as a stuffing for poultry or cook in a covered casserole dish at 250 degrees F for about ½ hour to 45 minutes.