Preheat the oven to 350˚F. Cut the bread cut into 1/2 inch cubes. Spread the cubes on baking sheets and bake in the oven until toasted, about 15 minutes. Skip this process if you are using store bought stuffing cubes.

Break up and add the sausage to a large skillet. Cook over medium heat until the sausage is brown, about 10 minutes. Reserve about 1 tablespoon of fat, and drain the rest.

Add the onion, celery, and garlic to the pan, and cook until softened, about 5 minutes.

Add the sage, parsley, oregano, thyme, salt, pepper, and butter to the skillet and stir to combine. Turn off the heat once the butter is melted.

Place the toasted bread cubes into a large bowl. Add the sausage mixture, and 2 cups of turkey stock. Stir to combine.

Increase the oven temperature to 450˚F.

Place the roasting rack into the bottom of the roasting pan.

Place the fully wrapped turkey in a large plastic bag, cut the wrapper, lift the turkey out of the wrapper, let any extra liquid drain into the plastic bag, and then place the turkey directly into the roasting pan, breast side up.

Remove the neck and giblets from the neck and main cavity. Place these into the bottom of the roasting pan around the turkey. Discard the wrappings and wash your hands well each time you handle the turkey before touching anything else in your kitchen.

Add the remaining stuffing into a baking dish, cover and refrigerate to cook later.

Tie the legs together with kitchen string, tuck the neck flap under the bird and secure with toothpicks if it is stubborn. Fold the wing tips under turkey. It doesn't have to be perfect.

Rub the turkey with melted butter, and season well with poultry seasoning, salt, and pepper.

Add 2 cups of water to the bottom of the roasting pan.

Place the thermometer probe into the thickest part of the thigh, and cover the roaster.

Place the roasting pan into the preheated oven. Pull the attached thermometer cord outside the oven door, and set it to sound an alarm when the turkey has reached 165˚F.

Cook the turkey for 30 minutes at 450˚F. Lower the oven temperature to 375˚F, and continue roasting the turkey until the internal temperature reaches 165˚F, about 3 hours.

Uncover the roasting pan for the last 30 minutes so the skin browns. Baste the turkey with the juices from the bottom of the pan, and place it back into the oven uncovered.

Once the thermometer reads 165˚F, remove the turkey from the oven and check the temperature in several areas using the instant read thermometer. Check the thick part of both thighs, the wings, and push the thermometer probe deep into the stuffing to be sure all areas are at least 165˚F.

Cover the roasting pan, and let the turkey rest for 30 minutes. Prepare your additional stuffing, gravy, and side dishes while the turkey rests.

Drizzle 1 cup of turkey stock over the remaining stuffing in the baking dish, and bake uncovered until heated through and crispy on top, about 30 minutes.

Add 3 cups of turkey stock to a medium saucepan.

Whisk together 1/4 cup of cold water and 3 tablespoons of corn starch, and add to the saucepan.

Bring the pan to a boil over medium heat and cook while stirring until thickened, about 5 minutes. Season with salt and pepper to taste, reduce the heat, and keep warm until you are ready to serve.

Spoon the stuffing from the cavity into a serving bowl, carve the turkey, and serve with your side dishes.

Refrigerate leftovers within two hours of being served. Once refrigerated, they should be consumed within three to four days.