Herbed Stuffed Turkey

My sister gave me this recipe back in 2001 and I have used it for may events. Also enclosed is the gravy for it,. Enjoy!!!

• Ready In: 4 hrs 45 mins
• Serves: 10-15

Ingredients

• 20  lbs  whole turkey

• Place in cheesecloth and set aside

• 1  sprig fresh rosemary, mince 3 Tbs chopped
• 1  sprig fresh thyme, mince 3 Tbs chopped
• 1  sprig fresh tarragon, mince 3 Tbs chopped

• Mix and set aside

• 3  tablespoons fresh rosemary, from above
• 3  tablespoons fresh thyme, from above
• 3  tablespoons fresh tarragon, from above
• 1  tablespoon pepper
• 2  teaspoons salt

• Balance of ingredients

• 2  tablespoons  oil
• 6  tablespoons butter, melted
• 4  cups chicken broth, low salt

• Herb Gravy

• 1⁄2 cup flour
• 1⁄2 cup dry sherry
• 3  tablespoons butter
• 12  ounces shiitake mushrooms, sliced
• 1  tablespoon fresh rosemary, chopped
• 1  teaspoon fresh rosemary, chopped
• 4  cups low sodium chicken broth, low salt
• 1⁄3 cup  whipping cream
• 2  teaspoons fresh thyme, chopped
• 2  teaspoons fresh tarragon, chopped

Directions

1. Clean bird and pat dry inside and out. Place in large roasting pan on a rack. Place cheesecloth in cavity of bird .
2. Brush bird with oil , rub set aside mixture on to bird.
3. Heat oven to 425 degrees, drizzle butter over bird. Pour 2 cups of chicken broth into pan. Roast for 45 minutes.
4. Remove from oven, cover breast with foil, reduce oven to 325 degrees. Return bird to oven, roast for 1 hour.
5. Remove foil, pour 2 cups of chicken broth into pan. Roast until 180 degrees in the thickest part of thigh, about 1 hour and 40 minutes, baste every 10 minutes.
6. Transfer bird to plater, tent with foil. Let stand 30 minutes, reserve liquid in pan for gravy.
7. Gravy:
8. Mix flour and sherry to a smooth paste,.
9. Melt butter in a heavy large saucepan over medium high heat. Add mushrooms and rosemary. Saute for 3 minutes.
10. Spoon fat from bird drippings and transfer to large glass measuring cup. Add chicken broth to make 5 cups of liquid. Add to mushrooms. Add flour paste and wisk until smooth. Bring to a boil.
11. Mix in cream, thyme and tarragon. Season with salt and pepper if needed,.