Port Basted Roast Turkey With Pan Gravy Recipes

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ROAST TURKEY WITH PORT GRAVY



Roast Turkey with Port Gravy image

Categories     Fruit     turkey     Vegetable     Roast     Sauté     Christmas     Thanksgiving     Dinner     Apple     Port     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 19

Stock
2 tablespoons olive oil
Neck, heart, and gizzard reserved from one 13- to 14-pound turkey
2 large celery stalks, coarsely chopped
1 large onion, chopped
6 cups water
Turkey
1 13- to 14-pound turkey, rinsed, patted dry
1 medium onion, chopped
1 medium McIntosh apple or Golden Delicious apple, quartered, cored, coarsely chopped
3 1/2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/2 teaspoon dried thyme
2 tablespoons olive oil
Gravy
1/4 cup (1/2 stick) butter, room temperature
1/4 cup unbleached flour
1/2 cup tawny Port
Low-salt chicken broth (if needed)

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.

THE PERFECT TURKEY WITH PAN GRAVY



The Perfect Turkey with Pan Gravy image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 (12 pound) turkey, see Cook's Note*
2 medium onions, quartered; plus 2 cups, peeled and chopped (about 2 more onions)
4 celery stalks, chopped (about 2 cups)
4 carrots, peeled and chopped (about 2 cups)
1 bunch fresh sage
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh savory leaves
Kosher salt and freshly ground black pepper
1/2 cup unsalted butter, softened
1/2 cup water
1 cup heavy cream
3 tablespoons all-purpose flour

Steps:

  • Remove the center oven rack and preheat oven to 325 degrees F.
  • Remove the giblets and neck from the turkey and rinse. Reserve for the dressing.
  • Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside.
  • Pat dry the turkey with paper towels. Season the cavity with kosher salt (approximately 2 tablespoons). Place the quartered onion and the remaining herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss the turkey (see Cook's Note**).
  • Rub the turkey with the softened butter. Place the turkey in the roasting pan breast side up on a roasting rack.
  • Place the turkey in the oven with the lid on. Baste every hour starting after the first 1 1/2 hours. Cook until an instant read thermometer inserted in the leg meat near the hip joint reads 160 degrees F (approximately 3 hours). Remove the lid and turn the oven up to 400 degrees F. Continue to cook the turkey for 20 to 25 minutes, until the turkey skin is golden and an instant-read thermometer inserted in the leg meat near the hip joint reads 175 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving (see Cook's Note***.)
  • Place roasting pan over medium heat and add 1/2 cup of water. Use a wooden spoon to help release the drippings from the bottom of the pan. Using a fine sieve, strain drippings into a medium saucepot. Place the saucepot over medium heat.
  • Whisk the cream and flour together in a small bowl to create a smooth paste. Add a 1/2 cup of the pan drippings to the cream mixture and whisk together. Pour the cream mixture into the saucepot and whisk together. Cook for approximately 2 to 3 minutes and reduce heat to medium low. Simmer for 15 minutes. Season with salt and pepper. Serve with the perfect turkey.

PORT-BASTED ROAST TURKEY WITH PAN GRAVY



Port-Basted Roast Turkey with Pan Gravy image

Categories     Poultry     turkey     Roast     Christmas     Thanksgiving     Port     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

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

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.

CLASSIC ROASTED TURKEY WITH PAN GRAVY



Classic Roasted Turkey with Pan Gravy image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 3

1 turkey (12 to 14 pounds)
1 3/4 cup Swanson® Chicken Stock
3 tablespoon all-purpose flour

Steps:

  • Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
  • Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.
  • Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.
  • Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.
  • Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.

CHEF JOHN'S ROAST TURKEY AND GRAVY



Chef John's Roast Turkey and Gravy image

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h55m

Yield 16

Number Of Ingredients 19

2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets reserved
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
½ bunch fresh sage
½ cup butter
1 bay leaf
6 cups water
2 tablespoons turkey fat
1 tablespoon butter
¼ cup all-purpose flour
3 cups turkey pan drippings
¼ teaspoon balsamic vinegar
1 tablespoon chopped fresh sage
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
  • Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
  • Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
  • Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
  • While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
  • Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
  • Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g

TURKEY GRAVY FOR BUTTER-BASTED ROAST TURKEY



Turkey Gravy for Butter-Basted Roast Turkey image

Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h25m

Yield Makes about 4 1/2 cups

Number Of Ingredients 7

Giblets from 1 turkey (gizzard, neck, heart, and liver), rinsed
1 stalk celery, chopped
1 onion, chopped
Reserved roasting pan with drippings from Butter-Basted Roast Turkey
Unsalted butter, melted
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper

Steps:

  • Combine giblets, celery, onion, and 6 cups water in a large pot. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, 1 hour. Pass mixture through a fine sieve. Reserve stock and giblets; discard other solids.
  • Tilt roasting pan and skim fat from top with a spoon, or pour drippings into a fat separator. Combine 1/2 cup fat (add melted butter as needed to reach 1/2 cup) with flour in a small saucepan. Cook over medium heat, stirring frequently, until mixture becomes nutty and golden and has texture of wet sand, about 5 minutes. Remove from heat.
  • Place roasting pan across 2 burners over medium heat; stir reserved stock into drippings. Bring to a simmer, stirring and scraping up browned bits. Slowly add flour mixture, whisking constantly to prevent lumps from forming. Reduce heat to low and simmer until thickened to desired consistency. Pass gravy through a fine sieve; finely chop reserved giblets and stir into gravy. Season with salt and pepper.

ROAST TURKEYS WITH RICH PAN GRAVY



Roast Turkeys With Rich Pan Gravy image

Over the years, I've developed a first-rate, do-ahead menu. Here's how: I roast two small turkeys instead of one big one. We all like the idea of someone carving the turkey at the table, but here's the reality: Most people don't know how. You're gonna get turkey juices all over that nice white tablecloth, while the side dishes turn tepid. So carve one in the kitchen and use the second one for display. The second turkey is strictly for show, seconds and leftovers.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Yield 24

Number Of Ingredients 10

2 turkeys (10 to 12 pounds each), neck and giblets discarded
3 cups kosher salt (do not use regular table salt)
2 cups granulated sugar
2 unpeeled medium onions, coarsely chopped
2 unpeeled medium carrots, coarsely chopped
2 stalks celery stalks, coarsely chopped
2 tablespoons melted butter
1 cup dry white wine or vermouth
4 cups low-sodium chicken broth
¼ cup cornstarch

Steps:

  • The night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage. For those in warm climates, add ice packs to keep turkeys cool. Add turkeys, breast-side down; cover and let stand about 12 hours. (This brining keeps the turkey from drying out and seasons it right down to the bone.) Drain. Rinse turkeys and pat dry.
  • About five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position. Place turkey No. 1 breast-side down and cut out the back with kitchen shears. Open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat. Place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables. Brush turkey with butter.
  • Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. Watch vegetables and pan drippings throughout - they should be kept dry enough to brown and produce the rich brown goo with which to brush Turkey No. 2 and make a rich gravy, but moist enough to keep from burning. So add water as needed throughout the cooking.
  • Remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for Turkey No. 2. Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. Carve, transferring slices to an ovenproof serving platter or baking pan. Cover with aluminum foil. Refrigerate or set in a cool spot (below 40 degrees) until mealtime. Gently rewarm, covered, on platter or baking pan.
  • Immediately after removing the first turkey, lower the oven temperature to 400 degrees and adjust oven rack to lowest position. Scrape vegetables and pan drippings from Turkey No. 1 into a roasting pan. Set a V-rack in the pan. Place remaining raw vegetables in the cavity of Turkey No. 2, then tie legs together with kitchen string for a nicer presentation. Set turkey, breast-side down, on rack. Brush with pan drippings from Turkey No. 1.
  • Roast 1 hour. Remove from oven; baste back and sides with pan drippings. Using two wads of paper towels, carefully turn breast-side up and baste. Keep roasting until a thermometer inserted into the leg registers 175 degrees, 1 to 1 1/2 hours longer. Again, watch vegetables and drippings throughout and add water as needed. Transfer turkey to a platter for display (and then for seconds and leftovers).
  • For gravy: Set roasting pan over 2 burners on medium-high heat. Add wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of pan through a large strainer into a saucepan. Add broth and bring to a boil. Whisk cornstarch with 1/2 cup water (or 1/2 cup flour with 1 cup water), then gradually whisk into pan juices. Bring to a boil, reduce heat to low and simmer until thickened. Serve immediately.

Nutrition Facts : Calories 845 calories, Carbohydrate 19.7 g, Cholesterol 298.4 mg, Fat 36.1 g, Fiber 0.4 g, Protein 101.9 g, SaturatedFat 10.9 g, Sodium 11663.9 mg, Sugar 17.6 g

ROAST TURKEY PAN GRAVY



Roast turkey Pan gravy image

Make and share this Roast turkey Pan gravy recipe from Food.com.

Provided by Bergy

Categories     Chicken

Time 25m

Yield 5 Cups of gravy, apprx

Number Of Ingredients 9

1 1/2 cups dry white wine (or increase stock and omit the wine)
1/2 cup onion, chopped
1/2 cup shallot, chopped
1/2 cup mushroom, chopped
7 cups vegetable stock (or use chicken stock)
chopped chicken giblets (optional)
8 tablespoons water
3 tablespoons cornstarch (more or less depending on how thick you want it)
salt and pepper

Steps:

  • Spoon off all but about 4 tbsp of the fat in the roasting pan.
  • Make sure you leave all the brown bits.
  • Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
  • Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
  • Add the stock and continue to cook for about 10 minutes.
  • If you are using giblets put them in for this cooking time.
  • Mix cornstarch with the water.
  • Turn heat to low and stir in the mixed cornstarch.
  • The gravy will start to thicken almost immediately.
  • Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
  • Season to taste with salt& pepper.

MOIST ROAST TURKEY WITH A PORT GRAVY



Moist Roast Turkey With a Port Gravy image

made 2 roast ducks, roast leg of lamb and a roast turkey for Christmas dinner. I have posted a recipe already for roast lamb so I thought I would post one for turkey and one for duck. I know you probably can't think of food now, but I thought I would post these for next year or other special occasions throughout the year. I only bought a 2.5kg turkey as I was doing other meats, so you will have to adjust cooking times if roasting a bigger bird. I stuffed mine with a fois gras fig stuffing, MMmmm, it was delicious but you can stuff yours with your favourite stuffing.

Provided by The Flying Chef

Categories     Whole Turkey

Time 4h20m

Yield 4-5 serving(s)

Number Of Ingredients 5

2 1/2 kg turkey
1/2 cup chicken stock
2/3 cup port wine
2 tablespoons brown sugar
3/4 teaspoon cornflour

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.

Nutrition Facts : Calories 1101.6, Fat 50.5, SaturatedFat 14.2, Cholesterol 425.9, Sodium 454.6, Carbohydrate 13.6, Sugar 10.2, Protein 128.5

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2006-11-01 Step 1. Heat oil in heavy large saucepan over medium-high heat. Add neck, heart, and gizzard, then celery and onion; sauté until deep brown, …
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Servings 6
  • 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.
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  • 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.
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2007-06-25 Preheat oven to 325 degrees F. Remove giblets and neck from turkey; reserve for making Pan Gravy. Rinse turkey with cold running water and drain well. Fasten neck skin to back with 1 or 2 skewers ...
From goodhousekeeping.com


ROAST TURKEY WITH CLASSIC PAN GRAVY RECIPE | MYRECIPES
Step 1. Preheat oven to 450°. Advertisement. Step 2. Remove giblets and neck from turkey and reserve for Classic Pan Gravy. Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat.
From myrecipes.com


HERB ROASTED TURKEY & PAN GRAVY RECIPE - COOK WITH CAMPBELLS …
2013-10-18 Roast turkey according to package directions (until internal temperature of turkey reaches 180°F / 82°C), basting occasionally with basting mixture. Once cooked, remove turkey from roasting pan and let turkey stand for 10 minutes before slicing. Pour drippings into a saucepan– skim off fat leaving around ½ cup of drippings.
From cookwithcampbells.ca


TRADITIONAL ROAST TURKEY WITH PAN GRAVY - A PRETTY LIFE IN THE …
Rub the turkey with the butter and herb mix, making sure to butter all of the turkey (the breast, wings and legs). Place the turkey into the oven and immediately TURN DOWN the heat to 350 degrees. Roast for 35 – 40 minutes per 2 lbs, so a turkey of this size will need to roast for approximately 3 to 3 1/2 hours.
From aprettylifeinthesuburbs.com


SIMPLE ROAST TURKEY WITH PAN GRAVY - MARTHA'S VINEYARD MAGAZINE
2020-11-01 Remove the turkey from the refrigerator an hour or two before cooking it. Stir together the softened butter and the herbs in a small bowl. 2. Heat the oven to 425 degrees F. Put a rack inside a large roasting pan and put the turkey in the rack. (Make sure you have taken the giblet bag and the neck out.
From mvmagazine.com


ROAST TURKEY - CAFE DELITES
2020-11-23 Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mits (heat-proof gloves) and baste with pan juices. Slather with half of the butter and season with salt and pepper. Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced).
From rocketd.psychiatrieenligne.ca


RECIPES/PORT-BASTED-ROAST-TURKEY-WITH-PAN-GRAVY-2764.JSON AT …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


PORT WINE BASTED TURKEY | VISIT A WINERY
Port-Basted Roast Turkey with Pan Gravy recipe ... https://www.epicurious.com/recipes/food/views/port-basted-roast-turkey …
From domvino.fr


BEST HERB ROASTED TURKEY BREAST WITH PAN GRAVY RECIPES - FOOD …
2015-09-23 Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400ºF. After 20 minutes, baste the turkey ...
From foodnetwork.ca


CLASSIC BUTTER-BASTED ROAST TURKEY - JESS PRYLES
Rinse the turkey under cold running water, then pat very well with paper towel to dry the skin. Place the turkey onto a rack in a roasting pan, and pre-heat oven to 450f. Pout 1-2 cups of water into the bottom of the pan to prevent any burning. Combine softened butter, soy …
From jesspryles.com


BUTTER TURKEY TENDERLOIN - PAN SEARED OVEN ROASTED WITH GRAVY
2020-02-10 Instructions. Preheat oven to 375° convection or 400° conventional. Trim and pat dry about 1-1 ½ pounds of turkey tenderloin. Melt 1 tablespoon butter in an oven-proof pan over medium-high heat. Add pepper the tenderloin. You can salt lightly if you wish, but remember, it has been injected. Sear the tenderloin.
From 101cookingfortwo.com


ROAST HALF A TURKEY - THERESCIPES.INFO
hot www.halfbakedharvest.com. Place the roasting pan in the oven and roast for 45 minutes at 450 degrees F. After 45 minutes reduce the oven temperature to 350 degrees F. and continue cooking for another 2 hours (until the turkey registers 160 F. on a meat thermometer), adding 1-2 cup of broth half w ay through roasting.
From therecipes.info


ROAST TURKEY WITH PAN GRAVY RECIPE (AMERICAN HOLIDAY TURKEY)
Place the pan over a medium-low flame on the stovetop and whisk the flour into the fat. Let the flour cook and bubble for a minute or two until it turns a light golden brown. Whisk in the turkey stock, scraping the bits of turkey drippings off the pan. Let the gravy simmer and thicken for about about 5 to 8 minutes.
From whats4eats.com


ROAST TURKEY WITH SAGE PAN GRAVY RECIPE | MYRECIPES
Ingredients. Ingredient Checklist. 1 (12-pound) fresh or frozen turkey, thawed. 3 tablespoons chopped fresh sage, divided. 2 tablespoons extra-virgin olive oil. 2 tablespoons unsalted butter, softened. 1 ¼ teaspoons kosher salt, divided. ½ teaspoon freshly ground black pepper, divided. 1 lemon, halved crosswise.
From myrecipes.com


TRADITIONAL ROAST TURKEY AND PAN GRAVY - GOOD HOUSEKEEPING
2007-06-25 Place turkey, breast side up, on small rack in large (17-inch by 11 1/2-inch) roasting pan. Rub turkey all over with salt and pepper. Insert meat …
From goodhousekeeping.com


RECIPE: ROAST TURKEY WITH PAN GRAVY - SAN ANTONIO EXPRESS-NEWS
2019-11-19 Instructions: Heat the oven to 450 degrees. Stuff the turkey with the apple, bay leaf, thyme and parsley. Rub the lemon juice over the entire surface of …
From expressnews.com


BRINED AND ROASTED TURKEY WITH PAN GRAVY RECIPE
2010-09-28 Preheat oven to 450°F. Fit greased roasting pan with a rack, then place turkey on rack, breast-side up. Scatter vegetables in pan. Pour chicken stock and wine over bird. Sprinkle with paprika, pepper to taste, and remaining fresh herbs. Tent turkey with foil …
From countryliving.com


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Top Asked Questions

How to cook a Turkey with gravy?
Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil. Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
How to cook a Turkey in a roasting pan?
Combine the chopped onion, carrots, celery and remaining garlic in a large roasting pan. Place the turkey on top of the vegetables in the roasting pan. Brush the entire surface of the turkey with the melted butter and sprinkle lightly with salt. Pour any remaining melted butter over the vegetables in the base of the pan.
How do you cook a Turkey with shallots?
Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey. Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes.
How do you cook a precooked turkey breast?
Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil. Transfer turkey to a platter and allow to cool.

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