Thaw the turkey
If you have bought a frozen turkey or are using one that has been in your freezer for more than 24 hours, you need to thaw it before preparing it for cooking. You can defrost it in the fridge (if you have enough time) or by submerging in cold water for three to six hours.
Empty and clean the turkey
If you have bought a turkey with neck and giblets, remove both before thoroughly washing your bird inside out with cold water. Set the turkey aside to allow it to drain properly.
Prepare the stuffing
Sauté one large finely chopped onion in a sauce pan. Once the onion is transparent, remove it from the heat and stir in finely chopped sage leaves, coarsely chopped parsley, and fresh white breadcrumbs. Season the stuffing generously with salt and pepper and add one large beaten egg to bind the mixture together.
Stuff your turkey
Undo the plastic straps holding the legs of your turkey and loosely stuff the cavities. Tie the legs again with the straps.
Season the stuffed turkey
Brush melted butter over the skin of the bird to keep it from drying and burning and to help it get a nice golden brown colour in the end. Generously sprinkle salt and pepper over the turkey and season it with thyme, sage, marjoram, paprika and rosemary.
Bake the turkey
Place the stuffed, seasoned turkey in the oven bag, put it in an oven preheated to 325 degrees Fahrenheit and bake for 3 to 4 hours or until the turkey is tender and golden brown. Remove the turkey from the oven and let it stand for 15 to 20 minutes before carving.
You can serve the baked turkey as it is or by cooking the carved meat in the gravy.