Recipe - Roast Turkey With Port Wine Gravy

TURKEY BROTH
1 tablespoon Vegetable oil
1 pound Turkey wings; backs or necks
Neck and giblets from 14 to
16pound
; turkey
1 lg Onion; chopped
6 cup Water
2 Celery stalks with leaves;
chopped
3 Fresh parsley sprigs
1 Bay leaf

TURKEY
1 Turkey; (14 to 16pound)
1 One half tablespoon Minced fresh rosemary or 1
One half teaspoons; crumbled
; dried
1 One half tablespoon Minced fresh tarragon or 1
One half teaspoons; crumbled
; dried
1 One half teaspoon Salt
1 One half teaspoon Pepper
One half lg Onion; cut into chunks
One half cup Butter; room temperature (1
; stick)

GRAVY
6 tablespoon All purpose flour
One fourth cup Whipping cream
Three fourths teaspoon Minced fresh rosemary or 1/4
teaspoon; crumbled
; dried
One fourth teaspoon Minced fresh tarragon or 1/4
teaspoon; crumbled
(generous)
; dried
One fourth cup Port
Salt and pepper

For broth:

Heat oil in heavy large saucepan over medium heat. Add turkey wings, neck
and onion. Cook until brown, about 15 minutes. Add giblets and remaining
ingredients. Bring to boil, skimming surface occasionally. Reduce heat to
low, cover partially and cook until liquid is reduced to 5 cups, about 3
hours. Strain. (Can be prepared 1 day ahead. Cover and chill.)

For turkey:

Preheat oven to 425F. Pat turkey dry. Combine herbs, salt and pepper in
small bowl. Rub some of herb mixture in large cavity of turkey; place onion
in cavity. Place turkey in large roasting pan. Tuck wing tips under turkey
body. Tie legs together to hold shape. Rub butter onto turkey skin. Rub
remaining herb mixture onto turkey skin. Roast 45 minutes.

Reduce oven temperature to 350F. Continue roasting turkey until thermometer
inserted into thickest part of thigh registers 175F., basting every 20
minutes with drippings, about 1 One fourth hours longer. Transfer turkey to
platter, reserving pan juices. Let turkey stand while preparing gravy.

For gravy:

Pour turkey pan juices into large measuring cup. Degrease pan juices,
reserving One fourth cup fat (do not wash roasting pan). Add enough turkey broth
to juices to measure 3 1/3 cups liquid. Pour about One half cup liquid into
turkey roasting pan. Set over mediumhigh heat and bring to boil, scraping
up any browned bits. Add to liquid in cup.

Transfer reserved One fourth cup turkey fat to heavy medium saucepan. Add flour
and stir over mediumlow heat 2 minutes. Gradually whisk in turkey broth
mixture. Bring to boil, stirring frequently. Cook until thickened, about 2
minutes. Add cream and herbs and simmer until slightly thickened, about 2
minutes. Stir in Port. Season gravy to taste with salt and pepper.

Serves 10 to 12.

Bon Appetit December 1990

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