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1
For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil.
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2
Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes.
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3
(Times may very depending on the brand of rice used.)
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4
Drain and set aside.
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5
Adjust an oven rack to lowest position and remove other racks.
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6
Preheat to 325 degrees F.
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7
Melt the butter in a large skillet over medium-high heat.
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8
Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste.
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9
Cook until the vegetables soften, about 5 minutes.
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10
Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more.
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11
Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture.
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12
(This can be made the day before.)
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13
For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired.
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14
Dry bird well with paper towels, inside and out.
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15
Melt the butter together with the poultry seasoning.
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16
Salt and pepper inside the bird cavity.
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17
Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper.
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18
Tent the top of the bird with foil.
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19
Roast the turkey for about 2 hours undisturbed.
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20
Remove and discard the foil.
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21
Baste with the remaining butter.
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22
Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more.
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23
Remove turkey from oven and tent with foil for 15 minutes before carving.
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24
Note: To toast nuts, spread them out on a baking sheet and toast in a preheated 350 degree F oven until golden, about 7 minutes
