For the turkey, allow 25-30 minutes per kilo and for the first 30 minutes cook the turkey on 200°c, then turn the down to 170° c.
Before you cook the turkey, remove it from the fridge at least 2 hours, so it will cook instantly, instead of warming up for the first 30 minutes.
Place the turkey on a rack over a roasting tray and place in the oven. Cook for the required time then leave to rest for at least 20 minutes.
For the stuffing, place a pan onto a medium heat then add the butter, once it has just melted then add the onions, garlic, thyme and 2g salt.
Cook this on a low heat until it starts to soften and caramalise, roughly 10-14 minutes.
Then add the sage and take off the heat to cool. Then add the sausage meat and remaining ingredients.
Use this to stuff the turkey neck end, then with any remaining stuffing roll them into approx 4cm size balls with floured hands then chill in the fridge.