Get ready to transform your holiday dining experience with this show-stopping Roast Turkey with Port Gravy that will have your guests begging for seconds! Imagine a perfectly golden, juicy turkey with a rich, sophisticated port wine gravy that elevates this classic dish from ordinary to extraordinary. Whether you're hosting a festive family gathering or looking to impress your dinner guests, this recipe is your ticket to culinary stardom – and the best part? It's easier to make than you might think!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1 cup port wine
- 2 cups turkey broth
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (165°C). This ensures that your turkey cooks evenly and thoroughly.
- Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.
- Pat the turkey dry with paper towels, both inside and out. This helps to achieve a crispy skin.
- Season the turkey generously with salt and pepper, both inside the cavity and on the skin. This enhances the flavor of the meat.
- Place the turkey on a roasting rack in a large roasting pan. This allows for even cooking and proper airflow around the bird.
- Pour 1 cup of port wine and 2 cups of turkey broth into the bottom of the roasting pan. This will keep the turkey moist and create a flavorful base for the gravy.
- Cover the turkey loosely with aluminum foil. This will help to prevent the skin from browning too quickly.
- Roast the turkey in the preheated oven for about
- 5 hours. Remove the foil during the last 30 minutes to allow the skin to brown and crisp up.
- Use a meat thermometer to check the internal temperature of the turkey. It should reach 165°F (74°C) in the thickest part of the thigh and breast.
- Once the turkey is done, remove it from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat.
- While the turkey is resting, prepare the gravy. Strain the drippings from the roasting pan into a saucepan, discarding any solids.
- In a small bowl, whisk together 1/4 cup of all-purpose flour with a bit of the turkey broth until smooth. This will be your thickening agent for the gravy.
- Over medium heat, add the strained drippings to the saucepan. Gradually whisk in the flour mixture, stirring constantly to prevent lumps.
- Continue to cook the gravy, stirring frequently, until it thickens to your desired consistency. If it’s too thick, add more turkey broth or water to thin it out.
- Season the gravy with salt and pepper to taste. If desired, you can also add a splash more of port wine for extra flavor.
- Carve the turkey and serve it on a platter with the port gravy drizzled over the top or served on the side. Enjoy your delicious roast turkey with port gravy!
Tips
- Temperature is Key: Always let your turkey come to room temperature before roasting to ensure even cooking.
- Pat Dry for Crispy Skin: Use paper towels to thoroughly dry the turkey before seasoning. This is the secret to achieving that gorgeous, crisp golden-brown exterior.
- Don't Skip the Resting Time: Letting the turkey rest for 30 minutes after cooking is crucial. This allows the juices to redistribute, ensuring every slice is moist and flavorful.
- Invest in a Meat Thermometer: Never guess about doneness. A meat thermometer is your best friend to ensure the turkey reaches the safe internal temperature of 165°F.
- Gravy Making Hack: Whisk flour with a bit of broth before adding to prevent lumps and create a smooth, silky gravy.
- Port Wine Magic: The port wine adds a luxurious depth of flavor to both the turkey and gravy. Don't be afraid to add an extra splash for more richness.
- Foil Protection: Use aluminum foil to prevent over-browning, removing it in the last 30 minutes to get that perfect golden skin.
Nutrition Facts
Calories: 370kcal
Carbohydrates: 41g
Protein: 26g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 80mg
