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Submitted by: Kendall Hale from Lynn, MA.
Originally shared on the web 01/30/2013

1 c. butter, softened
3 T. fresh sage, chopped
8 slices bacon, crisply cooked and crumbled
salt & pepper to taste
16 lb. turkey, thawed if frozen
3 c. leeks, chopped
8 sprigs fresh sage
3 bay leaves, crumbled
4 c. chicken broth, divided
Garnish: fresh sage sprigs, parsley sprigs, fresh cherries, plums and grapes

Combine butter, sage and bacon; sprinkle with salt and pepper, set aside. Remove giblets and neck from turkey; reserve for another use. Rinse turkey and pat dry. Sprinkle inside of turkey with salt and pepper, add leeks, sage and bay leaves. Loosen skin and spread 1/3 c. butter mixture over breast meat under skin. Place turkey on rack of large broiler pan. Rub 2 tablespoons butter mixture over turkey. Set aside 1/3 c. mixture for gravy; reserve remainder for basting. Pour 1/3 c. broth over turkey. Bake turkey at 350 degrees for about 2-1/2 hours, or until a meat thermometer is inserted to the thickest part of inner thigh registers 170 degrees. Shielding with aluminum foil to prevent over browning. Baste every 30 minutes with 1/3 cup broth; brush occasionally with remaining butter mixture. Transfer turkey to a platter keep warm. For gravy, pour juices and bits from pan into large measuring cup. spoon off fat and discard. Bring juices and 2 cups broth to a boil in a large saucepan; boil until liquid is reduced to 2 cups, about 6 minutes. Whisk in reserved 1/3 cup butter mixture. Season with pepper. Serve turkey with gravy.