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 Port−Basted Roast Turkey with Gravy

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Port−Basted Roast Turkey with Gravy Empty
PostSubject: Port−Basted Roast Turkey with Gravy   Port−Basted Roast Turkey with Gravy EmptyOctober 13th 2011, 8:46 pm

Port−Basted Roast Turkey with Gravy
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
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

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