Ingredients

Roasted Turkey

• 6 tablespoons Borden® Butter, at room temperature
• 1 clove garlic, chopped
• 1 large shallot, chopped
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh sage
• 12-14 pound turkey, neck and giblets reserved
• Salt and pepper to taste
• 2 cups chicken stock 

 Gravy

• 1-1/3 cups dry white vermouth
• 3 cups chicken stock
• 2 bay leaves
• 6 tablespoons all-purpose flour
• 1/2 cup chopped fresh parsley

Apricot and Herb Stuffing

• 4 tablespoons Borden
• 1-1/2 cups chopped onion
• 2 tablespoons chopped fresh garlic
• 1/2 cup chopped celery
• 1/4 cup chopped scallions
• 1/4 cup chopped fresh parsley
• 4 cups dried bread cubes
• 1/3 cup dried apricots, roughly chopped
• 1/2 cup chopped walnuts
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 1/2 cup chicken stock
• Salt and pepper to taste

Directions

Roasted Turkey

1. Mix the first five ingredients in a bowl and keep at room temperature.
2. Preheat oven to 425°F.
3. Place turkey in a roasting pan and pull the skin away from the turkey.
4. Using your hands, rub the butter mixture all over the meat under the skin. Season with salt and pepper.
5. Place the neck and giblets and 2 cups of the chicken stock around the turkey in the pan. Roast for about 30 minutes.
6. Reduce the heat to 325°F and continue to cook until the internal temperature registers 175°F on a meat thermometer. Baste every 30 minutes. Cooking time should be around 3-1/2 hours.
7. When done, transfer the turkey to a platter and cover with foil. Allow to stand for 30 minutes before carving.

Gravy

1. Pour the pan juices into a cup, discarding the neck and giblets. Spoon the fat from the surface of the juices and place the fat in a small saucepan.
2. Place the roasting pan across two burners of the stove over medium-high heat.
3. Add the vermouth, the reserved juices and the remaining chicken stock to the roasting pan, and scrape the browned bits from the bottom.
4. Add the bay leaves and cook for about 5 minutes.
5. Meanwhile, heat the fat in the saucepan and whisk in the flour. Cook for about 3 minutes or until the mixture is pale golden brown. Add the liquid from the roasting pan to the saucepan with the flour mixture, whisking all the time.
6. Allow the gravy to reduce until it coats the back of a spoon. Season with salt, pepper and parsley. Discard the bay leaf.

Apricot and Herb Stuffing

1. Preheat oven to 325° F.
2. Heat the Borden Butter in a large saute pan.
3. Saute the onion and garlic for about 5 minutes over medium heat. Add celery and scallions and saute for 2 more minutes.
4. In a large bowl, mix the onion mixture with all the remaining ingredients.
5. Place the stuffing in a well-greased baking dish.
6. Bake for 1 hour at 325° F.