Roast Turkey With Port Gravy Recipes

EASY HIGH-HEAT ROAST TURKEY WITH GRAVY

Steps:

• Before cooking, be sure that your oven is VERY clean to prevent smoking. Preheat the oven to 450°F and set an oven rack in the lowest position.
• Remove and discard truss that holds turkey legs together. Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock.
• Rinse the turkey inside and out with warm water. Pat dry with paper towels. Place a V-shaped rack in a 13 x 16 x 3-inch heavy stainless-steel roasting pan. (Do not use a dark roasting pan or a disposable aluminum pan.) Rub the turkey skin all over with the olive oil and sprinkle with the salt and pepper. Set the bird breast-side-up on the rack. Pull the wings away from the body, then firmly twist them to push the wing tips under the bird. Using aluminum foil, form caps over the tips of the end of each drumstick. (Do not tie the legs together, add stuffing, or close the body cavity.) Insert a digital leave-in meat thermometer near the center of the breast through the thickest part until the tip touches the bone.
• Turn on your exhaust fan and crack a kitchen window. Place the turkey in the oven and roast, without basting, until the thermometer reaches 160°F, 1 to 1½ hours. If your oven has hot spots, rotate the pan halfway through cooking to assure even browning. (If at any point your kitchen gets unbearably smoky or the fat is spitting, pour a cup of tepid water in the roasting pan. Just keep in mind that the liquid will create steam in the oven, so the skin won't be quite as crispy.)
• Remove the pan from the oven. Using clean oven mitts (that you don't mind getting dirty), carefully tilt the turkey so that the juices from the cavity run into the roasting pan. Transfer the turkey to a platter or cutting board (do not clean the roasting pan), tent the turkey with foil, and let it rest for 20 to 30 minutes. This will allow the internal temperature to reach at least 165°F (the USDA safe-cooking temperature for turkey) and the juices to settle.
• While the turkey rests, make the gravy: Place the roasting pan on a burner on your stove. (Be very careful handling the pan; it's easy to forget that it's hot.) Skim away any excess fat or solids that have accumulated in the pan. Add the broth and cook over medium heat, scraping the bottom of the pan with a whisk or wooden spoon to loosen any brown bits, until simmering. Turn off the heat and set aside.
• In a medium sauce pan, melt the butter over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes. Do not brown. Whisk in the flour and cook for 2 to 3 minutes, stirring occasionally. Whisk in the turkey dripping-chicken broth mixture and Cognac and cook, uncovered, stirring occasionally, for about 5 minutes or until thickened. Stir in the cream (if using) and chopped herbs. Taste and adjust seasoning with salt and pepper, if necessary. Transfer to a gravy bowl.
• Carve the turkey and serve with the gravy on the side.
• Make-Ahead Instructions: If you don't mind losing the crispy skin, the turkey can be roasted and carved ahead of time. Pour a thin layer of the gravy into an ovenproof serving platter. Arrange the carved turkey nicely on top of the gravy; cover tightly with plastic wrap and refrigerate for up to two days. Refrigerate the remaining gravy in a separate container. To reheat: remove the plastic wrap and cover the platter with aluminum foil. Place in a 325°F-oven for 20 to 30 minutes, until the turkey is hot. Reheat the gravy in the microwave or on the stovetop.

ROASTED TURKEY GRAVY

Steps:

• Heat the oven to 400 degrees F.
• Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

ROAST TURKEY WITH PORT GRAVY

Steps:

• For stock:
• 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.
• For turkey:
• 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.
• 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.

SIMPLE ROAST TURKEY WITH RICH TURKEY GRAVY

Steps:

• Make turkey:
• Put oven rack in lowest position and preheat oven to 450°F. Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.
• Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.
• Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).
• Make gravy while turkey stands:
• Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
• Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).
• Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

MOIST ROAST TURKEY WITH A PORT GRAVY

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.

ROAST TURKEY WITH GRAVY

Steps:

• Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
• Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
• Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
• Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy. After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
• For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper. Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey.
• Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
• Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
• Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
• Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
• Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

ROAST GOOSE WITH PORT GRAVY

Steps:

• Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper.
• Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. Transfer goose, breast side up, to a rack set in a deep roasting pan.
• Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes.
• Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer.
• Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve.
• With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. Add chicken broth, and boil mixture until reduced by about half. In a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.

PORT-BASTED ROAST TURKEY WITH PAN GRAVY

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.

ROAST TURKEY WITH PORT GRAVY

Steps:

• Preheat oven to 425°F.
• Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some stuffing. Fold neck and skin under body and fasten with a skewer. Fill body cavity loosely with some remaining and truss turkey. Transfer remaining to a buttered 3-quart baking dish and reserve it, covered and chilled.
• Spread turkey with butter and on a rack in a roasting pan in oven 30 minutes. Reduce oven temperature to 325°F. and baste turkey with pan juices. Add water to pan and roast, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer in fleshy part of thigh registers 180°F., and juices run clear when thigh is pierced.
• During last 1 1/2 hours of roasting, drizzle reserved stuffing with stock or broth and bake, covered, in 325°F. oven 1 hour. Bake stuffing uncovered, 30 minutes more. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
• Make gravy:
• Skim fat from roasting pan juices, reserving 1/4 cup fat, and deglaze pan with Port over moderately high heat, scraping up brown bits. Bring Port to a boil and remove pan from heat. In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Port mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 10 minutes. Stir in lemon juice and salt and pepper to taste and transfer gravy to a heated gravy boat.
• Garnish turkey and stuffing with herbs and apple slices.