Down here in Cajun Country we prefer frying em over Roosting em.
But if a good ole roosted bird is what you like then here ya go.

Get sum of dat Tony Chachere's Garlic n Butter Injection marinade and fill dat bird full wit da wholllle Bottle!
Then sprinkle another bottle of da Tony Chachere's "Mo Spice " seasoning all over and inside of de turkey. Den, Let it set in da freezerator for bout 1 hour!
Preheat de wood stove to about 300 degrees
Take bout 2.5 lbs of the Green Onion Sausage and stuff de inside of da Turkey till it cant take no mo.
Stick dat bird on da Roosting rack of de wood stove and let him percalate fer bout 4-5 hrs depending on how much of dat sausage you stuffed in em.
When he done roosting , you should be able to move his leggs round freely...

If you really wanna get wild , ask me bout the

"TUR_DUK_HEN "

Just playing, couldnt pass it up>