Herbed Stuffed Turkey

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 20 lbs whole turkey
• 1 sprig fresh rosemary, mince 3 tbs chopped
• 1 sprig fresh thyme, mince 3 tbs chopped
• 1 sprig fresh tarragon, mince 3 tbs chopped
• 3 tablespoons fresh rosemary, from above
• 3 tablespoons fresh thyme, from above
• 3 tablespoons fresh tarragon, from above
• 1 tablespoon pepper
• 2 teaspoons salt
• 2 tablespoons oil
• 6 tablespoons butter, melted
• 4 cups chicken broth, low salt
• 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

Recipe

• 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,.