Roast Turkey With Pear And Port Gravy Recipes

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MOIST ROAST TURKEY WITH A PORT GRAVY



Moist Roast Turkey With a Port Gravy image

made 2 roast ducks, roast leg of lamb and a roast turkey for Christmas dinner. I have posted a recipe already for roast lamb so I thought I would post one for turkey and one for duck. I know you probably can't think of food now, but I thought I would post these for next year or other special occasions throughout the year. I only bought a 2.5kg turkey as I was doing other meats, so you will have to adjust cooking times if roasting a bigger bird. I stuffed mine with a fois gras fig stuffing, MMmmm, it was delicious but you can stuff yours with your favourite stuffing.

Provided by The Flying Chef

Categories     Whole Turkey

Time 4h20m

Yield 4-5 serving(s)

Number Of Ingredients 5

2 1/2 kg turkey
1/2 cup chicken stock
2/3 cup port wine
2 tablespoons brown sugar
3/4 teaspoon cornflour

Steps:

  • Discard giblets if inserted, rinse turkey under cold water inside and out, pat dry. Spoon seasoning or stuffing into cavity and tie legs together with kitchen string.
  • In an oven proof baking dish pour in chicken stock and half the port. Place turkey upside down in dish, cover dish tightly with foil, bake in a slow oven (130c) 4hrs.
  • Remove foil place turkey right way up, combine remaining port with sugar, brush over turkey. Roast uncovered 180-190c for a further 45 Min's or until turkey is browned and cooked through.
  • Remove turkey from dish cover with foil to keep warm. Strain juices into a pan, to remove any bits of meat and fat. Heat over a medium heat, mix a little water with cornflour, pour into sauce, stir until mixture boils and thickens.
  • Serve turkey with port gravy.

Nutrition Facts : Calories 1101.6, Fat 50.5, SaturatedFat 14.2, Cholesterol 425.9, Sodium 454.6, Carbohydrate 13.6, Sugar 10.2, Protein 128.5

HERB ROASTED TURKEY WITH PAN GRAVY



Herb Roasted Turkey with Pan Gravy image

Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with herb-seasoned chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and savory gravy.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 3h25m

Yield 12

Number Of Ingredients 8

1 (12 pound) turkey
1 tablespoon olive oil
¼ teaspoon kosher salt and freshly ground black pepper
1 (26 ounce) carton Swanson® Chicken Stock (Regular or Unsalted)
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
¼ cup all-purpose flour

Steps:

  • Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
  • Place the turkey, breast-side up, on a rack in a roasting pan. Brush the turkey with the oil. Season with the salt and black pepper. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
  • Stir the stock, lemon juice, basil, thyme and 1/8 teaspoon additional black pepper in a large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour the remaining stock mixture over the turkey.
  • Roast at 325 degrees F for 3 hours or until the thermometer reads 165 degrees F., basting occasionally with the pan drippings. Begin checking for doneness after 2 1/2 hours of the roasting time.
  • Remove the turkey from the pan, cover and keep warm. Spoon off any fat and pour off all but 1 1/2 cups pan drippings.
  • Stir the reserved stock mixture and the flour in a medium bowl until the mixture is smooth. Add the flour mixture to the pan. Cook and stir over medium heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Season, if desired. Serve the gravy with the turkey.

Nutrition Facts : Calories 696.8 calories, Carbohydrate 2.7 g, Cholesterol 264.5 mg, Fat 32.5 g, Fiber 0.2 g, Protein 92 g, SaturatedFat 9.3 g, Sodium 390 mg, Sugar 0.4 g

PORT-BASTED ROAST TURKEY WITH PAN GRAVY



Port-Basted Roast Turkey with Pan Gravy image

Categories     Poultry     turkey     Roast     Christmas     Thanksgiving     Port     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

1 13- to 14-pound turkey; neck, gizzard and heart reserved for Gravy Base
9 tablespoons butter, room temperature
1 1/2 cups (or more) canned low-salt chicken broth
1/2 cup tawny Port
1 cup water
1 medium onion, coarsely chopped
1 large carrot, coarsely chopped
1 medium Granny Smith apple, peeled, cored, coarsely chopped
Gravy Base
3 tablespoons all purpose flour

Steps:

  • Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry. Place turkey on rack set in large roasting pan. Rub turkey breast with 2 tablespoons butter. Sprinkle with salt and pepper. Fold 2-foot-square piece of cheesecloth in half twice, forming 12-inch square. Dip cloth into water; squeeze out excess moisture. Drape cloth over turkey breast, tucking cloth under at sides. Roast 30 minutes.
  • Meanwhile, bring 1 1/2 cups broth, Port and 4 tablespoons butter to simmer in heavy medium saucepan, stirring until butter melts. Baste turkey with 3/4 cup Port mixture. Roast turkey 1 hour 10 minutes, basting twice with remaining Port mixture.
  • Add water, onion, carrot and apple to roasting pan; stir to coat vegetables with pan juices. Baste turkey with pan juices. Roast 20 minutes. Remove cheesecloth. Roast turkey until skin browns and meat thermometer inserted into innermost part of thigh registers 180°F, basting occasionally with pan juices, about 50 minutes. Transfer turkey to platter; tent with foil.
  • Place roasting pan over medium-high heat. Bring pan juices and vegetables to boil, scraping up any browned bits. Add Gravy Base and boil uncovered 5 minutes. Scrape mixture into strainer set over large measuring cup, pressing on solids with back of spoon. Spoon fat off top of pan juices. Add enough additional broth to cup to measure 3 cups liquid if necessary, or transfer pan juices to saucepan and boil until reduced to 3 cups if necessary. Bring pan juices to simmer in heavy medium saucepan. Mix 3 tablespoons butter and flour in small bowl to form paste. Add paste to pan juices; bring to boil, whisking constantly. Boil until sauce thickens, whisking occasionally, about 5 minutes. Season to taste with salt and pepper. Serve turkey, passing gravy separately.

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ROAST TURKEY WITH PEARS AND SAGE | ADVENTURES IN COOKING
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2012-11-22 Whisk together the 4 cups of broth with 1/2 cup of the pear glaze, then pour the mixture into the roasting pan, pouring around, not over, the turkey. Arrange the 6 halved pears …
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  • If you want to brine the turkey, (I recommend it!), place it in a brining or turkey-sized oven bag or large stockpot and fill the bag/pot with a brining solution that contains 1 cup of salt and 1 tablespoon of dried sage for every gallon of water. Make sure the bird is completely submerged in the brining solution and place it in the refrigerator to soak overnight. I recommend placing the bag in a large pan to make it easier to get it in and out of the refrigerator.
  • The next morning, make the glaze by bringing all the ingredients to a boil in a medium-sized pot over medium-high heat. Bring the heat down to medium low and continue to boil for 20 minutes. Remove from heat, allow to cool a bit, and then puree in a blender or food processor until completely smooth. Set aside.
  • Next, make the stuffing. Pour the milk over the dried stuffing cubes in a large bowl and allow them to soak, stirring a couple times to help evenly soak the cubes. Meanwhile, saute the onions in the duck fat or butter over medium-high heat until translucent, about 10 minutes, stirring every couple minutes. Remove the onions from the heat and scrape the onions and duck fat or butter into the bowl with the stuffing. Add the egg, pear, seasonings, and 2 tablespoons of the pear glaze and toss until the ingredients are evenly distributed. Set aside.
  • Now you can begin preparing the turkey. Preheat the oven to 450 degrees Fahrenheit. Remove the turkey from the brine, rinse it, and pat dry. Mix together the duck fat or butter with the sage, thyme, salt, and pepper until it is fairly soft and spreadable. Rub the mixture all over the outside of the bird, the inside of the bird, and underneath the skin on the entire front (breast) of the bird. I was able to peel the skin up slightly and then push my way under the entire breast skin with my hands, rubbing the fat and spice mixture everywhere.


PEAR-GLAZED ROAST TURKEY | BETTER HOMES & GARDENS
pear-glazed-roast-turkey-better-homes-gardens image
Step 4. Place turkey in a 325 degree F oven. Roast for 2-3/4 to 3 hours During the last 45 minutes of roasting, remove foil and cut band of skin or string between drumsticks so thighs cook evenly. During the last 15 minutes of roasting, brush twice with the Pear Glaze. Roast …
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  • Preheat oven to 325 degree F. Rinse inside of the turkey; pat dry with paper towels. If desired, season body cavity with salt. Pull the neck skin to the back; fasten with a skewer.
  • Tuck the ends of the drumsticks under the band of skin across the tail. If there is no band of skin, tie the drumsticks securely to the tail. Twist wing tips under the back.
  • Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with the butter. If desired, insert a meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone. Cover turkey loosely with foil.
  • Place turkey in a 325 degree F oven. Roast for 2-3/4 to 3 hours During the last 45 minutes of roasting, remove foil and cut band of skin or string between drumsticks so thighs cook evenly. During the last 15 minutes of roasting, brush twice with the Pear Glaze. Roast until the thermometer registers 180 degree F. (The juices should run clear and drumsticks should move easily in their sockets.)


ROAST TURKEY WITH PORT GRAVY RECIPE | BON APPéTIT
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2006-10-31 Step 1. Heat oil in heavy large saucepan over medium-high heat. Add neck, heart, and gizzard, then celery and onion; sauté until deep brown, …
From bonappetit.com
  • Heat oil in heavy large saucepan over medium-high heat. Add neck, heart, and gizzard, then celery and onion; sauté 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.
  • Place turkey on rack in large roasting pan. Mix onion, apple, 1/2 teaspoon salt, 1/2 teaspoon 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 teaspoons salt and 1 teaspoon pepper. DO AHEAD Can be made 1 day ahead. Cover with plastic; chill.
  • Position rack in bottom third of oven and preheat to 400°F. Roast turkey uncovered 45 minutes. Reduce oven temperature to 375°F. Roast turkey 1 hour. Turn pan around; pour 1 cup turkey stock over. Roast until thermometer inserted into thickest part of thigh registers 175°F, 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.
  • 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.


EASY ROAST TURKEY WITH GRAVY – SWEET AND SAVOURY …
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2020-11-09 With this recipe for an Easy Roast Turkey with Gravy, I will show you how simple it is to cook a flavourful, tender and juicy roast turkey and gravy. Defrosting a Turkey The first thing to remember is that if you're using a frozen turkey you'll need to defrost it in the fridge for a few days, even longer if it's an especially large turkey.
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Estimated Reading Time 8 mins


ROAST TURKEY BREAST WITH PORT GRAVY - PATTY SAVEURS
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2019-10-22 Port gravy with mushrooms and bacon makes this roast turkey breast juicy, tender and flavorful! This recipe is made with boneless, skinless turkey breast. Turkey breast is brushed with mustard and seasoned with paprika, salt and pepper before being roasted on all sides and then simmered for about 1 hour with mushrooms, bacon, white wine, Port …
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HERB-ORANGE TURKEY BREAST WITH ROASTED PEAR GRAVY RECIPE
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