Roast Turkey with Port Gravy

Ingredients for Roast Turkey with Port Gravy

• 2 cuillères à soupe d'huile d'olive

• Neck, heart, and gizzard reserved from one 13- to 6.4kg turkey

• 2 large celery stalks, coarsely chopped

• 1 gros oignon, haché

• 1450ml d'eau

• 1 13- to 6.4kg turkey, rinsed, patted dry

• 1 oignon moyen, haché

• 1 medium McIntosh apple or Golden Delicious apple, quartered, cored, coarsely chopped

• 3 1/2 teaspoons coarse kosher salt, divided

• 1 1/2 cuillères à café de poivre noir fraîchement moulu, divisé

• 1/2 cuillère à café de thym séché

• 2 cuillères à soupe d'huile d'olive

• 60ml (1/2 stick) butter, room temperature

• 30g unbleached flour

• 120ml tawny Port

• Low-salt chicken broth (if needed)

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 1450ml 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 teaspoons salt, 1/2 teaspoons 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 204°C. Roast turkey uncovered 45 minutes. Reduce oven temperature to 191°C. Roast turkey 1 hour. Turn pan around; pour 240ml turkey stock over. Roast until thermometer inserted into thickest part of thigh registers 79°C, 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 240ml turkey stock; bring to boil, scraping up browned bits. Transfer to large saucepan. Measure 725ml 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.

Avertissement

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