Sherry-Sage Turkey

• 4 tablespoons butter, softened
• 1 tablespoons each chopped fresh sage and fresh orange zest
• 1/2 teaspoon each salt, black pepper and ground cumin
• 1/2 cup sherry, divided
• 1 turkey (about 12 pounds)
• 1/2 cup all-purpose flour
• 1 can (14 1/2 ounce) reduced-sodium chicken broth

1. Heat oven to 350 degrees.
2. In bowl, combine first 6 ingredients and 2 tablespoons sherry.
3. Rub butter mixture over and under turkey skin.
4. Roast 1 hour; reduce oven to 325 degrees.
5. Cook 1 hour more, or until internal temperature reaches 180 degrees.
6. Baste with pan juices every 30 minutes.
7. Separate fat from pan juices.
8. In saucepan, heat 6 tablespoons fat over medium-high heat.
9. Whisk in flour; cook 5 minutes, or until brown.
10. Slowly add reserved pan juices remaining sherry and broth, stirring constantly.
11. Cook gravy 5 minutes, or until thickened.
12. Makes 12 servings and 3 cups gravy.

butter, sage, salt, sherry, turkey, allpurpose, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84815 (may not work)