First, prepare the stuffing by melting the butter in a medium skillet and cooking the onion until tender, but not brown.
Add the Marsala or sherry, stirring to combine. Stir in the salt, paprika, thyme, and pepper.
Transfer to a large bowl and add the bread, celery, cherries and pecans. Toss to mix well, then drizzle with the chicken broth. Toss again to mix thoroughly.
Remove the giblets from the turkey's body and/or neck cavity. Rinse the turkey, inside and out, and pat dry.
Spoon stuffing into the neck cavity and fasten the neck skin with a skewer to hold it in place. Spoon the rest of the stuffing into the body cavity, tying the drumsticks to the tail when finished to hold the stuffing in place. Do not pack the stuffing. Leave room for it to expand as the turkey cooks.
Place the turkey, breast side up, on a rack in a shallow roasting pan with a meat thermometer inserted into the thigh muscle. Make sure the thermometer is not touching a bone, or it will give you a false reading. Roast, uncovered for 3 to 3 3/4 hours in a slow oven, about 325 degrees F, or until the meat thermometer registers 180 to 185 degrees Fahrenheit.
If you are not using a self-basting turkey, make sure to baste it about once every 20 minutes to keep the meat moist. If the turkey browns before it is done cooking, tent some aluminum foil over the top.
Make sure to allow your roasted turkey to stand for at least 20 minutes before carving.