Preheat your oven to 350°F (175°C). Remove the giblets and neck from the turkey cavity, then rinse the turkey thoroughly inside and out under cold water before patting it dry with paper towels. Generously season the inside of the cavity with salt and pepper to build a flavorful base.

To prepare the stuffing, melt ½ cup of butter in a large skillet over medium-high heat. Add the diced celery and onion, cooking for 5–6 minutes until the onions are soft and fragrant. Stir in the fresh sage and sauté for an additional minute to release its aroma. Transfer the mixture to a large bowl and combine it with the cornbread crumbles or bread cubes, sliced sausage, beaten eggs, chicken broth, and freshly ground pepper. Mix until everything is evenly incorporated.

Loosely spoon the stuffing into the turkey cavity, taking care not to pack it too tightly so it cooks evenly. Place the turkey on a rack in a roasting pan, rub the entire surface with ⅓ cup of butter, and season the skin with salt and pepper. Place the turkey neck in the bottom of the pan and add about ¼ inch of chicken broth to keep things moist. Tent the turkey loosely with aluminum foil and transfer it to the oven.

Roast the turkey, basting every 30 minutes with the pan drippings to ensure it stays moist and full of flavor. During the final 30 minutes of cooking, remove the foil to allow the skin to brown and crisp beautifully. If the wings or legs start to darken too quickly, loosely cover them with foil. The turkey is done when the thickest part of the thigh reaches an internal temperature of 180°F (82°C). Once roasted, remove the turkey from the oven and let it rest for 20 minutes so the juices redistribute and the meat remains tender.

To make the gravy, pour the pan drippings into a fat separator or skim off excess fat manually. Place the roasting pan directly on the stovetop and deglaze it with 1–3 cups of chicken broth, depending on how much liquid and browning is in the pan. In a small jar, shake together ⅓ cup flour and ½ cup broth until smooth, then gradually whisk this mixture into the pan drippings. Bring the gravy to a boil, then reduce to a simmer and cook until thickened, about 10–15 minutes. Season with poultry seasoning, ground sage, salt, and pepper to taste.