Turkey Directions: Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.
Spoon stuffing loosely into neck and body cavities of turkey. Place any remaining stuffing in lightly buttered casserole; cover and refrigerate to bake as side dish. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.
Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Do not add water or cover.
In small bowl, combine butter, sage and thyme; mix well. Brush half of mixture over turkey. Cover turkey loosely with tent of foil.
Bake at 325°F. until internal temperature reaches 180 to 185°F. and leg joint moves easily, using "Timetable for Roasting Turkey" below. To brown turkey, remove foil for last hour of baking; brush turkey with remaining butter mixture.
Remove turkey from roasting pan. Let stand 15 to 20 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.
Gravy Directions: Pour drippings from roasting pan into strainer over bowl. Spoon off fat that rises to top, reserving 1/4 cup. Pour drippings into measuring cup. Add broth and enough water to make 3 1/2 cups liquid.
In large saucepan, combine reserved 1/4 cup fat and flour. Cook over medium heat, stirring constantly with wire whisk until mixture turns golden brown, about 2 minutes.
Gradually stir drippings mixture into flour mixture. Cook over low heat until mixture boils and thickens, stirring constantly.