<p><strong>Ingredients </strong></p> <p>1 Whole Turkey<br>1 Stick Butter<br>1 Cinnamon stick<br>5 Tbsp. Italian seasoning<br>1 Tbsp. fresh crushed garlic<br>1/3 cup olive oil<br>5 tbsp. fresh rosemary<br>1 tbsp. fresh sage<br>3 tbsp. onion flakes</p> <p><strong>Method </strong></p> <p>Mix all the above and rub turkey all over and allow to marinate for 24 hours.</p> <p>Pre-heat oven to 400°F. Season turkey with salt the day of roasting, place in oven for 40 minutes, then turn down heat to 350°F and continue to roast until bird has finished cooking.</p> <p><strong>Stuffing </strong></p> <p>1 package of bread cut into cubes<br>1 cup diced celery<br>1 cup diced onion<br>1 cup diced bacon<br>½ cup pecans<br>1 liter chicken or turkey stock<br>½ cup sundried cranberries<br>1 stick butter<br>3 tablespoons fresh sage</p> <p><strong>Method </strong></p> <p>Sauté bacon, onion, celery until crispy, drain fat.<br>Fold in pecans, cranberries, and fresh sage.<br>Deglaze pan with turkey stock and let reduce by half.<br>Thicken with cornstarch if required.</p>