Herbed Stuffed Turkey

Submitted by SnowyowlPB

"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: 4hrs 45mins
• Ingredients: 22
• 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,.