Sherry-Sage Turkey - cooking recipe

Ingredients

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

Preparation

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