Herbed Stuffed Turkey

Name: Herbed Stuffed Turkey
Ingredients: 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; 12 cup flour; 12 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; 13 cup whipping cream; 2 teaspoons fresh thyme, chopped; 2 teaspoons fresh tarragon, chopped

22 ingredients

25 steps

Ingredients

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
12 cup flour
12 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
13 cup whipping cream
2 teaspoons fresh thyme, chopped
2 teaspoons fresh tarragon, chopped

Directions

1

Clean bird and pat dry inside and out.
2

Place in large roasting pan on a rack.
3

Place cheesecloth in cavity of bird .
4

Brush bird with oil , rub set aside mixture on to bird.
5

Heat oven to 425 degrees, drizzle butter over bird.
6

Pour 2 cups of chicken broth into pan.
7

Roast for 45 minutes.
8

Remove from oven, cover breast with foil, reduce oven to 325 degrees.
9

Return bird to oven, roast for 1 hour.
10

Remove foil, pour 2 cups of chicken broth into pan.
11

Roast until 180 degrees in the thickest part of thigh, about 1 hour and 40 minutes, baste every 10 minutes.
12

Transfer bird to plater, tent with foil.
13

Let stand 30 minutes, reserve liquid in pan for gravy.
14

Gravy:.
15

Mix flour and sherry to a smooth paste,.
16

Melt butter in a heavy large saucepan over medium high heat.
17

Add mushrooms and rosemary.
18

Saute for 3 minutes.
19

Spoon fat from bird drippings and transfer to large glass measuring cup.
20

Add chicken broth to make 5 cups of liquid.
21

Add to mushrooms.
22

Add flour paste and wisk until smooth.
23

Bring to a boil.
24

Mix in cream, thyme and tarragon.
25

Season with salt and pepper if needed,.