Recipe Categories
Fowl & Poultry
Wine Sauce Poultry

Lynn's Whole Turkey Port Wine Gravy

1 tbl vegetable oil
1 lb turkey wings backs or necks
    Neck and giblets from 14- to 16-pound turkey
1 lrg onion chopped
6 cup water
2 x celery stalks with leaves chopped
3 x fresh parsley sprigs
1 x bay leaf
TURKEY
1 x turkey (14- to 16-pound)
1 1/2 tbl minced fresh rosemary or 1 1/2 teaspoons crumbled dried
1 1/2 tbl minced fresh tarragon or 1 1/2 teaspoons crumbled dried
1 1/2 tsp salt
1 1/2 tsp pepper
1/2 lrg onion cut into chunks
1/2 cup butter room temperature (1 stick)
GRAVY
6 tbl all purpose flour
1/4 cup whipping cream
3/4 tsp minced fresh rosemary or 1/4 teaspoon crumbled dried
1/4 tsp minced fresh tarragon or 1/4 teaspoon crumbled (generous) dried
1/4 cup Port
    Salt and pepper

 Method :
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 1/4 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 1/4 cup fat (do not wash roasting pan). Add enough turkey broth
to juices to measure 3 1/3 cups liquid. Pour about 1/2 cup liquid into turkey roasting pan. Set over medium-high heat and bring to boil, scraping up any browned bits. Add to liquid in cup.
Transfer reserved 1/4 cup turkey fat to heavy medium saucepan. Add flour and stir over medium-low 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.