Moist Roast Turkey with a Port Gravy
Elevate your holiday feast with this *Moist Roast Turkey with a Port Gravy*—a stunning centerpiece that’s as flavorful as it is juicy. This recipe combines a buttery herb rub featuring fresh rosemary, thyme, and sage with the perfect roasting technique to ensure tender, moist meat and golden, crispy skin every time. Stuffed with aromatic vegetables and basted with chicken stock, the turkey roasts to perfection while filling your kitchen with irresistible aromas. The show-stopping port wine gravy, made from the pan drippings and fortified with rich, fruity notes, takes this dish to gourmet heights. With every bite bursting with savory, herbaceous flavors, this roast turkey and its velvety sauce will make your holiday gathering unforgettable. Ideal for Thanksgiving, Christmas, or any special occasion, this recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 1 piece Whole turkey (12-14 pounds)
- 1 cup Unsalted butter, softened
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh sage, chopped
- 4 pieces Garlic cloves, minced
- 1 tablespoon Salt
- 2 teaspoons Black pepper, freshly ground
- 1 piece Yellow onion, quartered
- 2 pieces Celery stalks, halved
- 2 pieces Carrots, peeled and halved
- 3 cups Chicken stock
- 1 cup Port wine
- 2 tablespoons All-purpose flour
- 3 tablespoons Water
Instructions
Preheat your oven to 325°F (165°C).
Make the herb butter by combining the softened unsalted butter, chopped rosemary, thyme, sage, minced garlic, salt, and black pepper in a small bowl. Mix until evenly combined.
Pat the turkey dry with paper towels and gently loosen the skin over the breast and thighs using your hands.
Spread about two-thirds of the herb butter mixture under the skin, ensuring it is evenly distributed. Rub the remaining butter mixture over the outside of the bird.
Season the cavity of the turkey with a pinch of salt and pepper, then stuff it with the quartered onion, halved celery, and carrots.
Place the turkey on a roasting rack in a large roasting pan, breast-side up.
Pour 1 cup of chicken stock into the bottom of the pan. This will help keep the turkey moist and prevent drippings at the bottom from burning.
Roast the turkey in the preheated oven. Calculate the cooking time at about 13-15 minutes per pound, or until the thickest part of the breast registers 165°F (74°C) on a meat thermometer.
Every 45 minutes, baste the turkey with the pan juices. If the pan starts to dry out, add more chicken stock (1/2 cup at a time).
Tent the turkey loosely with aluminum foil if it begins to brown too quickly.
Once the turkey is fully cooked, remove it from the oven and let it rest on a cutting board, covered loosely with foil, for at least 30 minutes.
While the turkey is resting, strain the pan drippings into a measuring cup and skim off excess fat.
Place the roasting pan on the stovetop over medium heat. Pour the port wine into the pan and scrape up any browned bits.
Add the reserved pan drippings and stir in the remaining chicken stock.
In a small bowl, mix the all-purpose flour and water to create a smooth slurry.
Slowly whisk the slurry into the pan sauce. Simmer for 5-7 minutes, or until the sauce thickens to your desired consistency.
Taste the gravy and adjust seasoning with additional salt and pepper, if necessary.
Carve the turkey and serve alongside the rich port gravy. Enjoy!
Nutrition Facts
Calories |
14541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.5 g | 374% | |
| Saturated Fat | 147.6 g | 738% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5481 mg | 1827% | |
| Sodium | 16465 mg | 716% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 52.3 g | ||
| Protein | 1447.6 g | 2895% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1003 mg | 77% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 15525 mg | 330% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
