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Roast Turkey with Port Gravy Recipe

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This recipe for Roast Turkey with Port Gravy, by , is from The Rice Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
STOCK
2 Tbsp. olive oil
Neck, heart, and gizzard reserved from one 13 to 14 lb. turkey
2 large celery stalks, coarsely chopped
1 large onion, chopped
6 cups water
TURKEY
1 13 to 14 pound turkey, rinsed, patted dry
1 medium onion, chopped
1 medium McIntosh apple or Golden Delicious Apple, quartered, cored, coarsely chopped
3 1/2 tsp. coarse kosher salt, divided
1 1/2 tsp freshly ground black pepper, divided
1/2 tsp dried thyme
2 Tbsp. olive oil
GRAVY
1/4 cup (1/2 stick) butter, room temp.
1/4 cup unbleached flour
1/2 cup tawny Port
low-salt chicken broth if needed

Directions:
Directions:
FOR STOCK
Heat oil in heavy large saucepan over medium-high heat. Add neck, heart, and gizzard, then celery and onion; saute until deep brown, stirring often, about 18 minutes. Add 6 cups water and bring to boil, scraping up browned bits. Reduce heat to medium-low, cover and simmer 1 1/2 hours. Strain stock into large measuring cup and reserve; discard solids.
Do ahead: Can be made 1 day ahead. Cool slightly, cover and chill.
FOR TURKEY
Place turkey on rack in large roasting pan. Mix onion, apple, 1/2 tsp salt, 1/2 tsp pepper, and thyme in bowl. Spoon mixture into main turkey cavity. Tuck wing tips under; tie legs together loosely to hold shape. Rub oil over turkey; sprinkle with 3 tsps. salt and 1 tsp. pepper.
Do ahead: Can be made 1 day ahead. Cover with plastic; chill.
Position rack in bottom third of oven and preheat to 400. Roast turkey uncovered 45 minutes. Reduce oven temperature to 375. Roast turkey 1 hour. Turn pan around; pour 1 cup turkey stock over. Roast until thermometer inserted into thickest part of thigh registers 175, about 1 hour longer. Transfer turkey to platter; tent loosely with foil and let stand 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan juices for gravy.
FOR GRAVY
Blend butter and flour in small bowl to smooth paste. Tilt roasting pan; spoon off fat from pan juices. Place pan over 2 burners on medium-high heat. Add Port and 1 cup turkey stock; bring to boil, scraping up browned bits. Transfer to large saucepan. Measure 3 cups turkey stock, adding chicken broth if needed. Add to saucepan and bring to boil. Whisk in flour paste. Boil until gravy is thick enough to coat spoon, whisking occasionally, about 15 minutes. Season gravy with salt and pepper.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
The best turkey and gravy I've ever made. Part of the fabulous dinner we had with the Gallos at our "Sunday after Thanksgiving" Thanksgiving dinner, also Hannah's 10th birthday! We worked up an appetite taking a hike by a waterfall up to a beautiful ridge overlooking Simsbury. A perfect day!

 

 

 

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