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- 2 tablespoons (1/4 stick) unsalted butter
- 2 pounds turkey necks and/or wings
- 2 cups diced onions
- 1 cup diced peeled carrots
- 1 cup diced celery
- 6 cups (or more) low-salt chicken broth
- 1 cup (2 sticks) butter, room temperature, divided
- 2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
- 2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
- 2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
- 2 teaspoons minced fresh sage plus 5 fresh sage sprigs
- 1 14- to 16-pound turkey
- 4 cups low-salt chicken broth, divided
- 1/4 cup all purpose flour
Directions:View on Bon Appetit
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