Put the bread crumbs into a mixing bowl with the onion. (Coarse onion will not cook, so cut it finely) Add the chopped herbs, salt and pepper then stir in the eggs until all is lightly bound together. Use this to fill the cavity of the bird, allowing sufficient room for the popping corn to be packed in last. Use the sausages to fill the neck cavity of the bird. Do not pack the stuffing in hard. Use small skewers to secure the skin of the bird over the stuffing.
To roast the bird: Place the bird in a greased baking dish and pour a small quantity of melted butter over the top of the bird and cover with foil (allow sufficient air gaps). Baste frequently as this helps develop an even glossy golden brown skin.
How to tell if turkey is done:
* Skin will be a golden brown color
* Temperature button (thermometer) will have popped
* Backside of the bird will have been blown open
* Skewers will be protruding from the wall opposite the oven
* Oven door will be lying on the kitchen floor
