Roast Turkey with Port Wine Gravy Recipe

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Ingredients

Count

Nutrition

2433

Calories

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Ingredients:

Serving

1 tbsp vegetable oil
1 lb turkey wings, backs or necks
neck and giblets from 14- to 16-lb turkey
1 large onion, chopped
6 cups water
2 celery stalks with leaves, chopped
3 fresh parsley sprigs
1 bay leaf
1 14- to 16-lb turkey
1 1/2 tbsp minced fresh rosemary or 1 1/2 tsp dried,crumbled
1 1/2 tbsp minced fresh tarragon or 1 1/2 tsp dried,crumbled
1 1/2 tsp salt
1 1/2 tsp pepper
1/2 large onion, cut into chunks
1/2 cup (1 stick) butter, room temperature
6 tbsp all purpose flour
1/4 cup whipping cream
3/4 tsp minced fresh rosemary or 1/4 tsp dried, crumbled
1/4 tsp ( generous ) minced fresh tarragon or 1/4 tsp dried,crumbled
1/4 cup port
salt and pepper

Directions:

For broth: Heat oil in heavy large saucepan over medium heat. Add turkey wings, neck and onion. Cook until brown, about 15 minutes. Add giblets and remaining ingredients. Bring to boil, skimming surface occasionally. Reduce heat to low, cover partially and cook until liquid is reduced to 5 cups, about 3 hours. Strain. (Can be prepared 1 day ahead. Cover and chill.)
For turkey: Preheat oven to 425°F. Pat turkey dry. Combine herbs, salt and pepper in small bowl. Rub some of herb mixture 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 mixture onto turkey skin. Roast 45 minutes.
Reduce oven temperature to 350°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 175°F., basting every 20 minutes with drippings, about 1 1/4 hours longer. Transfer turkey to platter, reserving pan juices. Let turkey stand while preparing gravy.
For gravy: Pour turkey pan juices into large measuring cup. Degrease pan juices, reserving 1/4 cup fat (do not wash roasting pan). Add enough turkey broth to juices to measure 3 1/3 cups liquid. Pour about 1/2 cup liquid into turkey roasting pan. Set over medium-high heat and bring to boil, scraping up any browned bits. Add to liquid in cup.
Transfer reserved 1/4 cup turkey fat to heavy medium saucepan. Add flour and stir over medium-low heat 2 minutes. Gradually whisk in turkey broth mixture. Bring to boil, stirring frequently. Cook until thickened, about 2 minutes. Add cream and herbs and simmer until slightly thickened, about 2 minutes. Stir in Port. Season gravy to taste with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2432.83 Kcal (10186 kJ)
Calories from fat	1100.32 Kcal
		% Daily Value*
Total Fat	122.26g	188%
Cholesterol	1108.39mg	369%
Sodium	2105.67mg	88%
Potassium	3783.37mg	80%
Total Carbs	6.94g	2%
Sugars	1.2g	5%
Dietary Fiber	1.22g	5%
Protein	318.86g	638%
Vitamin C	2.9mg	5%
Vitamin A	0.1mg	2%
Iron	22.6mg	125%
Calcium	269.7mg	27%

Amount Per 100 g
Calories	143.56 Kcal (601 kJ)
Calories from fat	64.93 Kcal
		% Daily Value*
Total Fat	7.21g	188%
Cholesterol	65.41mg	369%
Sodium	124.26mg	88%
Potassium	223.26mg	80%
Total Carbs	0.41g	2%
Sugars	0.07g	5%
Dietary Fiber	0.07g	5%
Protein	18.82g	638%
Vitamin C	0.2mg	5%
Iron	1.3mg	125%
Calcium	15.9mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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