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- 6 T (3/4 stick) unsalted butter, room temperature
- 1 large shallot (or medium onion), chopped
- 2 teaspoons chopped fresh thyme or ½ teaspoon dried
- 2 teaspoons chopped fresh sage or ½ teaspoon dried rubbed
- 1 18-20 pound turkey (neck & giblets reserved)
- Sausage & Herb Stuffing (if using - see recipe)
- 2 cups chicken stock or canned low-salt broth (16 oz)
- Mix butter, shallot, and herbs in bowl (can be made 1 day ahead. Chill. Bring to room temperature before using.)
View Full Recipe at Home Cooks Online
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