Try this Thaksgiving Turkey recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 325F.
Rinse the turkey well and pat dry. Stuff the cavity loosely with about 7 cups stuffing. Skewer or sew the opening shut. Stuff the neck area with about 3 cups stuffing. Secure the neck flap under the turkey. (Put any remaining stuffing in an ovenproof casserole and set aside.
Arrange a bed of the celery, onion and carrot pieces in a large roasting pan. Gently place the turkey on the vegetables and arrange the neck and gizzard alongside. Pour 3 cups water into the pan.
Roast the turkey for 4 hours, brushing it well with melted butter once an hour. After it has cooked 4 hours, pour or brush 1/4 cup of the port over the turkey. Bake 15 minutes. Repeat basting with port and baking 3 more times, until the turkey has cooked a total of 5 hours. If you have reserved some extra stuffing in a casserole, stir in a bit of the pan juices and put it in the oven during the last hour, loosely covered.
Transfer the turkey to a heated platter, cover it loosely and allow to rest for 15 minutes.
While the turkey is resting, strain the pan juices into a saucepan. You should have about 4 cups. Add broth if necessary. Heat to a simmer. Stir the flour and 1/2 cup water together in a small bowl until smooth. Wisk this into the pan juices and heat to boil. Simmer 5 minutes. Season with salt and pepper, pour into a sauceboat and serve along with the turkey.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 81 | ||
Calories from Fat: 52 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 11.2mg | 0 % | |
Potassium 57.9mg | 2 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.9g | ||
Protein 0.5g | 1 % | |
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. |
Calories per serving: 81
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