The day before you roast the turkey, make a brine and let the turkey sit in the brine for 12-24 hours.
Preheat the oven to 325 degrees F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Stuff the turkey with Italian sausage stuffing. Make a pocket between the skin and the breast and stuff with stuffing. Place the turkey in a large roasting pan. Brush the outside of the turkey with oil. Sprinkle with salt, pepper and rosemary. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey 1 hour then tent it with foil and cook another 3 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 30 to 40 minutes.
Slice the turkey and serve.
There is no Nutrition Label for this recipe yet.There is no Nutrition Label for this recipe yet.