Roast Turkey With Port Wine Gravy Recipe
Servings: 1
Ingredients
- 1 Tbsp. vegetable oil
- 1 lb turkey wings backs or possibly necks
- Â Â Neck and giblets from 14- to 16-lb. turkey
- 1 lrg onion minced
- 6 c. water
- 2 x celery stalks with leaves minced
- 3 x fresh parsley sprigs
- 1 x bay leaf
- 1 x turkey (14- to 16-lb.)
- 1Â 1/2 Tbsp. chopped fresh rosemary or possibly 1 1/2 tsp. crumbled dry
- 1Â 1/2 Tbsp. chopped fresh tarragon or possibly 1 1/2 tsp. crumbled dry
- 1Â 1/2 tsp salt
- 1Â 1/2 tsp pepper
- 1/2 lrg onion cut into chunks
- 1/2 c. butter room temperature (1 stick)
- 6 Tbsp. all purpose flour
- 1/4 c. whipping cream
- 3/4 tsp chopped fresh rosemary or possibly 1/4 tsp. crumbled dry
- 1/4 tsp chopped fresh tarragon or possibly 1/4 tsp. crumbled (generous) dry
- 1/4 c. Port
- Â Â Salt and pepper
Directions
- For broth:Heat oil in heavy large saucepan over medium heat. Add in turkey wings, neck and onion. Cook till brown, about 15 min. Add in giblets and remaining
- ingredients. Bring to boil, skimming surface occasionally. Reduce heat to low, cover partially and cook till liquid is reduced to 5 c., about 3 hrs. Strain. (Can be prepared 1 day ahead. Cover and chill.)
- For turkey:Preheat oven to 425F. Pat turkey dry. Combine herbs, salt and pepper in small bowl. Rub some of herb mix in large cavity of turkey; place onion in cavity. Place turkey in large roasting pan. Tuck wing tips under turkey body. Tie legs together to hold shape. Rub butter onto turkey skin. Rub remaining herb mix onto turkey skin. Roast 45 min.
- Reduce oven temperature to 350F. Continue roasting turkey till thermometer inserted into thickest part of thigh registers 175F., basting every 20 min with drippings, about 1 1/4 hrs longer. Transfer turkey to platter, reserving pan juices. Let turkey stand while preparing
- gravy.
- For gravy:Pour turkey pan juices into large measuring c.. Degrease pan juices, reserving 1/4 c. fat (don't wash roasting pan). Add in sufficient turkey broth
- to juices to measure 3 1/3 c. liquid. Pour about 1/2 c. liquid into turkey roasting pan. Set over medium-high heat and bring to boil, scraping up any browned bits. Add in to liquid in c..
- Transfer reserved 1/4 c. turkey fat to heavy medium saucepan. Add in flour and stir over medium-low heat 2 min. Gradually whisk in turkey broth mix. Bring to boil, stirring frequently. Cook till thickened, about
- 2 min. Add in cream and herbs and simmer till slightly thickened, about
- 2 min. Stir in Port. Season gravy to taste with salt and pepper.
- Serves 10 to 12.
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