Heat 2 tbsp of lard in medium pan over medium heat. Chop onions, add to the pan, and saute until lightly golden brown (15-20 minutes). Set aside. Preheat oven to 350 degrees.

Remove the neck and organs (use for broth later). Rinse turkey with cold water inside and out and then pat dry.

Sprinkle with salt and sage inside and out. Then brush with extra melted bacon grease or lard. Add onions to the roasting pan with 4 cups of water. Place turkey on rack in roasting pan and place in the oven.

Cook for 15 minutes per pound. For a 15 pound turkey cook it for 3 hours and 45 minutes or until an internal temperature of 165 degrees is reached. Baste with the liquid in the bottom of the pan every 20-30 minutes. Add more water to the pan if needed.

Remove from oven and let rest for 20-30 minutes before carving. Use the drippings to make gravy or just use the drippings to pour on top of the turkey and side dishes.