One 10 ounce jar apple jelly 2-1/4 sticks unsalted butter 1/3 cup frozen apple juice, thawed 4 Tablespoons fresh tarragon, chopped 12 ounces mushrooms, quartered 1 onion, chopped 1 carrot, chopped One 22 pound turkey 10 cups gf chicken broth 1/4 cup gf flour 3 cups gf chicken broth 8 slices gf bacon, cut into 1/2" pieces 2 Tablespoons fresh tarragon, chopped 1/4 cup gf apple brandy
In a small saucepan stir in jelly, 1/2 cup butter, apple juice and 2 tablespoons tarragon over medium heat until all is melted. Remove from heat.
Set oven rack to lowest position and preheat to 375 degrees F. Place a small rack inside a roasting pan.
In a large heavy skillet melt 1/4 cup butter over medium-high heat. Add mushrooms, onion and carrot; saute until brown, about 10 minutes.
Place vegetables along with turkey neck around rack in roasting pan. Place washed and dried turkey on rack in pan.
In a small saucepan, melt 6 tablespoons butter with 2 tablespoons tarragon. Loosen skin on breasts from neck end and spoon about 3 tablespoons tarragon butter under skin. Brush remaining butter mixture over outside of turkey. Season with salt and pepper. Tuck wings under turkey.
Roast for 45 minutes. Reduce heat to 350 degrees F and add 1 cup broth to pan. Cover loosely with foil and roast until turkey registers 180 degrees F with a meat thermometer. Add additional broth and baste with pan juices every half hour. Baste with 1/3 cup jelly glaze during last 2 hours of roasting. Turkey should take approximately 5 hours, unstuffed.
Transfer turkey to a platter; cover with foil and let rest for 30 minutes.
Reserve pan juices. Mix 1/2 cup glaze and flour in a bowl. Pour pan juices into a measuring cup; spoon off fat. Add enough broth to make 6 cups.
Saute bacon in a heavy skillet until crisp. Pour off fat and add broth mixture and bring to a boil. Whisk in glaze flour mixture, tarragon and apple brandy. Simmer until thickened and season with salt and pepper. Serve.