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Home -> Holiday Foods -> Christmas
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 cup butter, room temperature 1 3/4 tsp. plus 1 tsp. crumbled dried rosemary, divided 1 3/4 tsp. plus 1 tsp. crumbled dried thyme, divided 1/2 tsp. salt 14 pound turkey, neck and giblets reserved 1 large leek, white and light green parts only, chopped 1 medium carrot, peeled and sliced 5 cups chicken broth
Directions
Stir together butter, 1 3/4 tsp. rosemary, 1 3/4 tsp. thyme and salt in a small bowl. Reserve 6 tbsp. Preheat oven to 350 degrees. Rinse turkey inside and out. Combine leek, carrot and remaining rosemary and thyme and stuff into turkey cavity. Truss or skewer turkey to seal cavity. Rub 2 tbsp. herb butter mixture all over turkey skin. Place turkey on a rack in a large roasting pan. Arrange neck and giblets around turkey. Roast turkey to an internal temperature of 170 degrees, about 2 hours 45 minutes, basting with 1/3 cup broth and herb butter every 30 minutes. Transfer turkey to a platter and tent with foil. Pour pan juices into a large measuring cup. Spoon off fat. Pour remaining 2 cups broth into roasting pan and bring to a boil on stovetop burners. Pour hot broth back into measuring cup and add enough additional broth to equal 6 cups. Transfer broth to a medium saucepan and boil until reduced to 3 cups. Whisk in reserved 6 tbsp. herb butter. Slice turkey and serve with herb-butter sauce
Serves 10 to 12.
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