12 lb turkey
¼ lb butter softened
6 tbs fresh tarragon chopped
1 medium onion chopped
1 carrot chopped
1 celery rib chopped
Salt and pepper
Pre-heat oven to 325 degrees
Combine softened butter and tarragon with a pinch of salt in a small bowl. Carefully separate skin from Turkey and place ¾ of butter mixture under the skin on each breast, and thigh. Salt and pepper the Turkey and rub the balance of the mixture all over the Turkey. Spread the onion, carrots and celery on the bottom of the roasting pan, Place the Turkey on the rack and set in the lower third of the oven. About every 30 minutes turn pan ¼, and baste with pan juices. Roast about 25 minutes per pound (4 hours). Insert an instant thermometer into the thickest part of the breast. Test both sides. The Turkey is done when the thermometer registers 165 degrees and the juices are brown.
Prepare stuffing while the turkey is roasting
mushroom sausage stuffing
5 cups homemade or country style white bread
3/4 to 1lb Jones sausage meat (or similar))
2 cups onions diced
1 lb mushrooms sliced thin
2 cups celery ribs diced
6 tbs butter
2 tbs fresh tarragon
2 eggs lightly beaten
Salt and pepper to taste
Place the white bread in the oven or a toaster and toast until lightly browned. Cut into cubes and place in bowl
In a heavy-duty pan sauté sausage until brown and place in a bowl reserving fat. Melt 4 tbs butter over medium heat, lower heat and add the onion and cook until softened. Raise heat to medium add the mushroom and sauté for about three minutes until mushrooms are cooking in their juices. Add to bowl.
Add the remaining butter to the pan, saute the celery until softened and add to bowl
Add the tarragon, beaten eggs salt and pepper to taste. With a wooden spoon or your hands blend all the ingredients together.
Place in microwave for 10-15 minutes or oven for 25-30 minutes until heated through.