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Name: Roast Turkey with Port Wine Gravy
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Vegetable oil; ; turkey; 1 1/2 tb Minced fresh tarragon or 1; ; dried; 6 c Water; 1/2 c Butter; room temperature (1; ; stick); 1 1/2 ts Salt; 1 Bay leaf; ; dried; Neck and giblets from 14- to; 3 Fresh parsley sprigs; ; dried; 1/4 ts Minced fresh tarragon or 1/4; 1 Turkey; (14- to 16-pound); Salt and pepper; 2 Celery stalks with leaves;; ; dried; 1/2 lg Onion; cut into chunks; 1/4 c Port; 1 lg Onion chopped; 1 1/2 ts Pepper; 1/4 c Whipping cream; 3/4 ts Minced fresh rosemary or 1/4; 6 tb All purpose flour; 1 lb Turkey wings; backs or necks; 1 1/2 tb Minced fresh rosemary or 1

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INGREDIENTS

1 tb Vegetable oil
TURKEY BROTH
; turkey
1 1/2 tb Minced fresh tarragon or 1
; dried
6 c Water
1/2 c Butter; room temperature (1
; stick)
GRAVY
1 1/2 ts Salt
1 Bay leaf
; dried
Neck and giblets from 14- to
3 Fresh parsley sprigs
; dried
1/4 ts Minced fresh tarragon or 1/4
1 Turkey; (14- to 16-pound)
Salt and pepper
2 Celery stalks with leaves;
; dried
1/2 lg Onion; cut into chunks
1/4 c Port
1 lg Onion ; chopped
1 1/2 ts Pepper
Turkey
1/4 c Whipping cream
3/4 ts Minced fresh rosemary or 1/4
6 tb All purpose flour
1 lb Turkey wings; backs or necks
1 1/2 tb Minced fresh rosemary or 1

INSTRUCTIONS

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 425F. 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 350F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 175F., 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. Serves 10 to 12. Bon Appetit December 1990

NOTES

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Roast Turkey with Port Wine Gravy

1 tb Vegetable oil
 TURKEY BROTH
 ; turkey
1 1/2 tb Minced fresh tarragon or 1
 ; dried
6 c Water
1/2 c Butter; room temperature (1
 ; stick)
 GRAVY
1 1/2 ts Salt
1 Bay leaf
 ; dried
 Neck and giblets from 14- to
3 Fresh parsley sprigs
 ; dried
1/4 ts Minced fresh tarragon or 1/4
1 Turkey; (14- to 16-pound)
 Salt and pepper
2 Celery stalks with leaves;
 ; dried
1/2 lg Onion; cut into chunks
1/4 c Port
1 lg Onion chopped
1 1/2 ts Pepper
 Turkey
1/4 c Whipping cream
3/4 ts Minced fresh rosemary or 1/4
6 tb All purpose flour
1 lb Turkey wings; backs or necks
1 1/2 tb Minced fresh rosemary or 1

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 425F. 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 350F. Continue roasting turkey until thermometer  inserted into thickest part of thigh registers 175F., 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.    Serves 10 to 12.    Bon Appetit December 1990

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Nutrition

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Serving Size: 1 Serving (1655g)
Recipe Makes: 1 servings

Calories: 470
Calories from Fat: 141 (30%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 3.1g
Cholesterol 20.6mg		6 %
Sodium 199.2mg		7 %
Potassium 436.1mg		11 %
Total Carbohydrate 61.8g		18 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 55.6g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 470

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