Preheat oven to 450°F. Rinse turkey; pat dry with paper towels. Prepare stuffing, if desired. Stuff body and neck cavities loosely with stuffing, if desired. Fold skin over openings and close with skewers. Tie legs together with cotton string or tuck through skin flap, if provided. Tuck wings under turkey. Place turkey on meat rack in shallow roasting pan. Stir garlic into butter. Insert ovenproof meat thermometer in thickest part of thigh not touching bone. Brush 1/3 of butter mixture evenly over turkey. Place turkey in oven. Reduce oven temperature to 325°F. Roast 18 to 20 minutes per pound for unstuffed turkey or 22 to 24 minutes per pound for stuffed turkey, brushing with butter mixture after 1 hour and then after 1-1/2 hours. Baste with pan juices every hour of roasting. (Total roasting time should be 4 to 5 hours.) If turkey is overbrowning, tent with foil. Cook until internal temperature reaches 180°F when tested with meat thermometer inserted into the thickest part of thigh, not touching bone.

While turkey is roasting, prepare Turkey Broth with Giblets.

Transfer turkey to cutting board; tent with foil. Let stand 15 minutes while preparing gravy. Pour off and reserve juices from roasting pan. To deglaze pan, pour wine into pan. Place over burners and cook over medium-high heat; scrape up browned bits and stir constantly 2 to 3 minutes or until mixture has reduced by about half.

Reserve 1/3 cup fat from pan drippings; discard remaining fat.* Place 1/3 cup fat in large saucepan. Add flour; cook over medium heat 1 minute, stirring constantly.

Slowly stir in 3 cups Turkey Broth, reserved pan juices and deglazed wine mixture from roasting pan. Cook over medium heat 10 minutes, stirring occasionally. Stir in reserved chopped giblets; heat through. Season with salt and pepper to taste.

For broth, combine giblets and neck, water and chicken broth in 3-quart saucepan. Bring to a boil over high heat; skim off foam. Stir in onion, carrots, parsley, bay leaf, thyme and peppercorns. Reduce heat to low. Simmer, uncovered, 1-1/2 to 2 hours, stirring occasionally. (If liquid evaporates too quickly, add additional 1/2 cup water.) Cool to room temperature.

Strain broth; set aside. If broth measures less than 3 cups, add water to equal 3 cups liquid. If broth measures more than 3 cups, bring to a boil and heat until liquid is reduced to 3 cups. Remove meat from neck and chop giblets finely; set aside. Broth may be prepared up to 1 day before serving. Cover giblets and broth separately and refrigerate.

Brown sausage in large skillet over medium-high heat until no longer pink, stirring to separate meat. Drain sausage on paper towels; set aside. Wipe skillet with paper towels to remove grease. Melt butter in same skillet over medium heat until foamy. Add onions and garlic; cook and stir 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning; cook 1 minute more.

Combine cornbread crumbs, sausage and onion mixture in large bowl. If stuffing is to be cooked in turkey, drizzle 3/4 cup broth over stuffing; toss lightly until evenly moistened. Stuff body and neck cavities loosely with stuffing. Stuffing may be prepared up to 1 day before using. Do not stuff turkey until just before ready to roast. See page 00 for roasting instructions. If stuffing is to be cooked separately, drizzle 1-1/4 cups broth over stuffing; toss stuffing lightly until evenly moistened. Transfer to 3-quart casserole.

Preheat oven to 350°F. Bake 45 minutes (55 to 60 minutes if refrigerated) or until heated through. For drier stuffing, uncover during last 15 minutes of baking. Garnish, if desired.